Coat the pork chops with Salsa Lizano and allow them to marinate (refrigerated) for 4 hours.

When ready to smoke, heat your smoker to 225℉.

Place pork chops and smoke until internal temperature reaches 145℉, then removed them from the smoker and slice thin.

Heat your grill to 350℉.

Build the Cubano sandwiches with layers of Vi’s Dippin’ Mustard Sauce, Swiss cheese, smoked pork, ham, and dill pickle slices.

Place the sandwiches into the grill and press them hard. Grill each side until the bread starts to crisp. Remove from the grill.

Slice on the diagonal and serve with extra Vi’s Dippin’ Mustard Sauce.

A lo Cubano!