So does this one. Attn: Betty CrackerAnother smoked pork shoulder. We were running low because we eat a lot of sammiches made with this stuff. It spent 20 hours in a 200 degree smoker stoked with peach wood.Don’t let the hush puppies scare you! They are, as a rule, very quiet.I never feel right calling these Cubanos because the bread isn’t right. Tastes good, though. Let me try again:
This one is a tad closer. The basic sammich is roast pork, ham, Swiss, and pickles on a bun with yellow mustard spread on both halves of the bun, and then warmed in a grill press.