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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Table of contents
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
- Bacon
- Deli Ham
- Swiss Cheese
- Pickle Slices
- Yellow Mustard
- BBQ Rub
How to Make Smoked Cuban Cigars
Step 1: Prep and Assemble
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 around the chop until it is completely covered.
Step 2: Smoke Your Cigar
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.
Step 3: Serve!
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.
What Temperature to Smoke Cuban Cigars At
You’ll need to smoke these at 275°F.
How Long to Smoke Cuban Cigars For
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 Leftover Smoked Cuban Cigars
If you have leftovers, store them in an airtight container for up to 3 days. If you’re freezing them, make sure to wrap them tightly in plastic wrap or place them in a freezer-safe bag before freezing.
My Favorite Wood Chips to Use
You’ll want to use wood chips with a mild flavor, such as cherry wood, when smoking Cuban cigars. This wood will give you a mild smoky flavor without overpowering the pork and ham.
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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 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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