Monthly Highlight

CUBANO & Carolina Gold mustard

For March we’re highlighting one of our signature specials, the Cubano. For this well known sandwich, we cure the pork loin for 7-10 days then smoke it for 4-5 hours, turning it into Canadian bacon. We slather a toasted ciabatta bun in our Carolina Gold mustard, add pickles and layer our Canadian bacon, provolone cheese and pulled pork then smash it hot on our griddle.

“I’ve fallen hard in love with this sandwich over the years. If I see one on a menu I always have to try it, but I’m very bias to our version. Although not fully traditional, we use dill pickles when it should be sweet butter pickles, the flavors are wonderful and I’ve always felt it falls right into our wheelhouse. The Carolina Gold Mustard is what seals the deal for me; sweet, tangy, a touch of heat and the woodsy rosemary paired with two types of smoked pork, DONE. I’ve discovered I really enjoy Carolina style barbecue and while this sandwich originates from Florida, it’s a perfect display of Carolina influences and one that this smokehouse will always bring around on special as apart of our identity.” ~Chef Ashlin Indiana Elwood