Smoked Cuban Cigars
These smoked Cuban cigar recipe is the perfect appetizer! There are a pork chop stuffed with pickles, mustard, ham and cheese and wrapped in crispy bacon and given a delicious BBQ glaze. Perfect for tailgating, cookouts or game days.
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 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.