Smoked Pork Leg Pastrami Cubano With Sweet And Spic

Name: Smoked Pork Leg Pastrami Cubano With Sweet And Spicy Mustard Bbq Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pork leg outside muscle; Cuban bread Pan de agua, as needed; pickles as needed; pork loin Roasted and shaved, as needed; swiss cheese or white cheese, as needed; 4 quarts water; 1 cup salt; 3/4 cup brown sugar; 3 teaspoons salt cure; 1 tablespoon black pepper; 5 tablespoons pickling spices; 4 cloves garlic smashed; 1/2 cup kosher salt; 1/4 cup coriander; 2 tablespoons black pepper butcher-grind; 2 tablespoons sweet paprika; 2 tablespoons granulated garlic; 1 1/2 tablespoons onion powder; 2 tablespoons Colman's Mustard Powder; 2 tablespoons light brown sugar; 2 cups yellow mustard; 1/2 cup granulated sugar; 1/2 cup light brown sugar; 1/2 cup apple cider vinegar; 1/4 cup ketchup; 2 teaspoons worcestershire sauce; 2 teaspoons onion powder; 2 teaspoons granulated garlic; 1 teaspoon Frank's(R) RedHot(R) Original Cayenne Pepper Sauce; 1 teaspoon black pepper

Servings: persons

1 pork leg outside muscle
Cuban bread Pan de agua, as needed
pickles as needed
pork loin Roasted and shaved, as needed
swiss cheese or white cheese, as needed
4 quarts water
1 cup salt
3/4 cup brown sugar
3 teaspoons salt cure
1 tablespoon black pepper
5 tablespoons pickling spices
4 cloves garlic smashed
1/2 cup kosher salt
1/4 cup coriander
2 tablespoons black pepper butcher-grind
2 tablespoons sweet paprika
2 tablespoons granulated garlic
1 1/2 tablespoons onion powder
2 tablespoons Colman's Mustard Powder
2 tablespoons light brown sugar
2 cups yellow mustard
1/2 cup granulated sugar
1/2 cup light brown sugar
1/2 cup apple cider vinegar
1/4 cup ketchup
2 teaspoons worcestershire sauce
2 teaspoons onion powder
2 teaspoons granulated garlic
1 teaspoon Frank's(R) RedHot(R) Original Cayenne Pepper Sauce
1 teaspoon black pepper

1
For the pork: Place cleaned and tied pork in Pastrami Brine. Using a meat syringe, inject with 8 oz. of brine and cure for 5-7 days
2
For the Pastrami Brine: In a large non-reactive container, combine all Pastrami Brine ingredients and mix until completely dissolved. Yields 1 gallon.
3
After a week of curing, remove tied pork and transfer to a nonreactive container of water. Let sit overnight to help remove some salinity from pork
4
After soaking, remove pork from container, dry off and let sit at room temperature for one hour to air dry and temper. While pork is tempering, preheat smoker to 250u00b0F and add one chunk of cherry wood or one cup soaked chips
5
For the Pastrami Rub: Combine all ingredients and mix thoroughly. Transfer to airtight container until ready to use. Yields 1 1/2 cups
6
Season brined pork with Pastrami Rub and let sit for 15 minutes. Place pork in smoker and cook low and slow, adding wood as desired for about 21/2 hours or until internal temperature reaches 145u00b0F. Remove from smoker and let pork pastrami rest for 30 minutes before slicing
7
For the Sweet and Spicy Mustard BBQ Sauce: Combine all ingredients in a nonreactive container and whisk. Store in an airtight container in the refrigerator until ready to use. Yields 3 1/2 cups

603

kcal

Calories

Fat

122

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 30 ingredients. The key ingredients include: 1 pork leg outside muscle, Cuban bread Pan de agua, as needed, pickles as needed, pork loin Roasted and shaved, as needed, and more.

Yes, Smoked Pork Leg Pastrami Cubano With Sweet And Spicy Mustard Bbq Sauce falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Smoked Pork Leg Pastrami Cubano With Sweet And Spicy Mustard Bbq Sauce

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions