This smoked Cuban cigar recipe is the perfect appetizer for game day, tailgating, or a backyard cookout. These are a unique twist on a classic: Cuban sandwich-inspired pork chops, which are rolled then stuffed with cheese, pickles, and mustard, wrapped in crispy bacon, and given a BBQ sauce glaze.
This mouth-watering dish combines the beloved flavors of a Cuban sandwich into a bite-sized appetizer. Perfect for tailgates or watching the Big Game, it’s a surefire way to score big with your crowd!
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Easy Smoked Cuban Cigars
The combination of crispy bacon wrapped around seasoned meat creates an irresistible flavor that guests can’t resist. These versatile appetizers work perfectly for any gathering, from casual barbecues to elegant dinner parties.
Despite their impressive, restaurant-quality appearance, they’re surprisingly affordable and straightforward to make using ingredients from your local grocery store. Your guests will think you spent hours on these gourmet treats when the recipe is quite easy.
Best of all, you can prep these cigars hours ahead of time and throw them in the smoker when guests arrive. This means less time in the kitchen and more time enjoying your party.
What You’ll Need
- Boneless Pork Chops: Buy the thinnest ones you can find or ask the butcher to slice them thin. If they’re thick, you’ll spend more time with the mallet — which is fine, just plan for it. They need to be thin enough to roll without cracking. I aim for about 1/8 inch.
- Bacon
- Deli Ham
- Swiss Cheese: Swiss is traditional to the Cuban sandwich and it melts cleanly without going oily. Cheddar works if that’s what you have, but the flavor profile shifts — you lose the mild, slightly nutty note that makes these taste like a proper Cuban.
- Pickle Slices: Use dill pickle slices, not bread-and-butter. Bread and butter pickles are too sweet here and they fight with the mustard. Pat them dry before laying them on the chop — excess moisture makes the roll hard to keep tight.
- Yellow Mustard
- BBQ Rub
How to Make Smoked Cuban Cigars
Step 1: Prep and Assemble
Use a meat mallet to pound each pork chop to about 1/8 inch thickness — place it between two sheets of plastic wrap to stop it tearing. The chop should be thin enough to roll without cracking but not so thin it falls apart when you lift it.
Spread a thin layer of mustard across the inside surface, then layer the ham, cheese, and pickle slices leaving about half an inch clear at one edge so the filling doesn’t push out when you roll.
Roll as tightly as you can, starting from the end with the filling, then wrap in 1–2 slices of bacon to hold the seam closed. Secure with a toothpick if needed. At this stage the cigars can be refrigerated for up to 24 hours before going on the smoker — the overnight rest actually helps them hold their shape better during the cook.
Step 2: Smoke Your Cigar
Preheat your smoker to 275°F. Place the cigars seam-side down directly on the grates. Smoke for 30–45 minutes, until the pork’s internal temperature reaches 135°F. Around the 25-minute mark, the bacon will have started to tighten and go golden — that’s when the fat is rendering and starting to crisp. Brush each cigar generously with BBQ sauce and continue smoking for another 10–15 minutes until the internal temperature reaches 145°F.
The BBQ sauce will caramelize and go sticky in the final stage. When they’re ready, the bacon will be deep golden to mahogany, the sauce will be lacquered rather than wet, and the cheese will have melted through the seams.
Step 3: Serve!
Pull at 145°F and rest for 5 minutes before serving — the cheese inside is very hot and needs a moment to set slightly so it doesn’t all pour out when you cut them. Serve with a side of yellow mustard for dipping alongside the BBQ sauce. If you’re serving these as a starter, slice each cigar diagonally in half before plating — it shows the layers inside and looks impressive.
What Temperature to Smoke Cuban Cigars At
You’ll need to smoke these at 275°F. You’ll need to smoke these cigars for approximately 30-45 minutes, or until the internal temperature of the meat reaches 145°F. You’ll need to get an internal temperature of 145°F when smoking Cuban cigars to ensure they are safe to eat.
How to Store Leftovers
Store leftovers in an airtight container in the fridge for up to 4 days. To reheat, place in a 325°F oven for 10–12 minutes — this keeps the bacon from going rubbery which the microwave will do immediately. An air fryer at 350°F for 4–5 minutes also works well and gets the bacon back close to its original texture.
Can You Make Cuban Cigars Ahead of Time?
Yes — and I’d recommend it. Assemble the cigars, wrap tightly in plastic wrap, and refrigerate for up to 24 hours before smoking. The rest helps the rolls hold their shape on the smoker and means you can have everything ready before guests arrive. Pull them from the fridge 20 minutes before they go on so they’re not ice cold going onto the grates.
My Favorite Wood Chips to Use
I use cherry or apple for these — both give a mild, slightly sweet smoke that works with the ham and mustard without overpowering them. Hickory is too assertive here and will compete with the Cuban sandwich flavours. The cook is only an hour so you don’t need a lot of smoke — a couple of chunks or a half-full hopper is enough. You want smoke flavour in the background, not front and centre.
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More Appetizers
Smoked Cuban Cigars
Equipment
- 1 Smoker
Ingredients
- 2 lbs Boneless Pork Chops
- 12 oz Bacon
- 5 oz Sliced Ham
- 7 slices Cheese, cheddar or swiss
- 7 whole Pickles, sliced thinly
- 2 tbsp Yellow Mustard
- 2 tbsp BBQ Rub
Instructions
- Use a meat mallet to pound out each pork chop to 1/8″ thickness or as thin of slices as you can cut without the pork chop falling apart.
- Spread a thin layer of mustard on each side of the chop, layering ham, cheese, and pickles on top of the mustard.
- Roll these ingredients with the chop as tightly as possible, and then wrap 1-2 slices of bacon until the chop is completely covered.
- Preheat your smoker to 275°F.
- Grill your cigar for approximately 30-45 minutes, until the internal meat temperature of the pork chop reaches 135°F.
- After this, brush each roll with BBQ sauce and cook for an additional 10-15 minutes or until the meat temperature reaches 145°F.
- After the pork chop reaches a temperature of 145°F, pull it out of the smoker.
- Let your cigars rest for about 5-10 minutes. Serve with more BBQ sauce or your favorite mustard for dipping.
Smoke On!
Charlie
Hi, I’m Charlie, I have been meat-smoking and grilling for the past 15 years. I have an array of different smokers, thermometers, and have a love for finding the right wood and charcoal combo My favourite recipes are my EXTRA CRISPY smoked pork belly, juicy pulled pork, smoked brisket, duck poppers, and ANY SEAFOOD I grill).
I loves sharing his tips with beginners, helping them navigate the world of smoking. I find it’s not just about cooking; it’s a quest for that perfect smoky flavor.
You will usually find me playing with the kids, perfecting my brisket bark, or sipping beers with boys around the fire. Can’t wait to share all my delicious smoking and grilling recipes with you!
You can read more about me on our About Us page.
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These were delicious. Thanks for the great recipe. We will be serving these at the 4th of July cookout every year!