More Cuban Than Cuban

“I am the Astro-Creep a demolition-style hell American freak, yeah”

Theme song by White Zombie “More Human Than Human” from Astro Creep 2000
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The lyric quote above is less about the sandwich and more about the recipe’s author.

Nothing about a White Zombie album is subtle. There are no power ballads. No love songs. No pop tunes. Rob Zombie doesn’t give a fuck about hits or radio play. Other industrial bands pretend to be metal (*cough*Ministry*cough*), but White Zombie bleeds metal. Not that worthless “WTF are they singing?” Cookie Monster industrial metal. White Zombie is grindhouse horror sci-fi industrial metal without all the stupid stage props (*cough*GWAR*cough*). White Zombie is a sleazy B-movie Russ Meyer-directed metal perfect for disturbing the neighbors while grilling to “Thunder Kiss ’65”. They are the soundtrack to a gloriously fucked up summer that ends with a four-state car chase and a bloody weed whacker in the trunk. The world needs more White Zombie.

And the world needs more hot dogs topped with Cuban sandwich ingredients.

MORE CUBAN THAN CUBAN
Hot dogs, Easy Mojo Pork, smoked ham, Swiss cheese, dill pickles, yellow mustard, hot sauce, & Aleppo pepper on hot dog buns
Makes 2 dogs

2 hot dogs
3 slices of maple ham, chopped
4oz Easy Mojo Pork (see recipe below)
4 dill pickle planks
4 slices Swiss cheese
Yellow mustard
Hot sauce
Aleppo pepper
2 buns

Spread mustard on the inside of the buns. Place two pickle planks in each bun. Place a cast iron or non-stick skillet on medium heat. Add the ham, pork, and hot dogs to the skillet. Cook pork and ham until lightly crispy, then remove them from the pan. Continue cooking the hot dogs, rotating until lightly charred. Melt 2 slices of Swiss over each dog.

Place a cheese-coated dog in a bun. Top with 1/2 of the pork & ham, a drizzle of yellow mustard, some hot sauce, and Aleppo pepper. Repeat for the second dog.

EASY MOJO PORK
1/2 white onion, cut into chunks
15 cloves garlic
3 oranges, juiced, rinds reserved
3 limes, juiced, rinds reserved
1 tablespoon ground cumin
1 tablespoon smoked paprika
2 teaspoons dried oregano
2 teaspoons freshly ground black pepper
2 teaspoons kosher salt
1 (5-pound) pork shoulder roast, cut into chunks

Preheat the oven to 300°F. Add everything to a 9×13 roasting pan. Cut the orange & lime rinds into quarters and nestle into the pork. Toss to coat. Cover with foil. Roast for 3 hours. After 3 hours, uncover and continue roasting for another 30 minutes. The pork is done when a knife or skewer slides in easily.

Remove the meat from the oven and let it cool for 15 minutes. Use a slotted spoon to transfer the meat to a bowl. Use forks to shred the meat. Discard the orange peels and put the pan juices in a blender. Blend until emulsified. Mix 1/4 cup of the sauce into the pork and toss to coat. Place the remaining sauce in an airtight container and store it in the fridge. Leftover pork also stores well in the fridge & can be easily reheated with the leftover sauce.