Smoked Pulled Pork Medianoche Sandwiches
The Medianoche Sandwich is a true taste of Miami—a sweet, soft sandwich that’s as satisfying as a midnight snack should be. But we’re taking it up a notch with our Smoked Pulled Pork Medianoche Sandwiches. Tender, smoky pulled pork, seasoned with our North Carolina BBQ Rub, is piled high on sweet rolls with thinly sliced ham, Swiss cheese, tangy pickles, and yellow mustard. Traditionally served on soft, sweet Medianoche rolls, you can also use brioche buns or Hawaiian rolls for a similar soft, slightly sweet alternative. This is Miami meets barbecue, and it’s absolutely irresistible.
Miami’s Midnight Delight: Smoked Pulled Pork Medianoche Sandwiches
Glenn Connaughton
6
20 minutes
7
600
American
Main Dish
The Medianoche Sandwich is a Miami classic—a sweet, savory delight traditionally served on soft, sweet rolls. Our Smoked Pulled Pork Medianoche Sandwiches take this classic to new heights, featuring smoky, tender pulled pork seasoned with Revolution Barbecue North Carolina BBQ Rub. If you can’t find Medianoche rolls, brioche buns or Hawaiian rolls are excellent alternatives. Whether you’re making these for a backyard gathering or just craving a next-level sandwich, this recipe is a crowd-pleaser.
Ingredients
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- 4 pounds pork shoulder (Boston Butt), trimmed of excess fat
- ¼ cup yellow mustard (binder)
¼ cup Revolution Barbecue North Carolina BBQ Rub
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1 pound deli-style ham, thinly sliced
- 6 sweet Medianoche rolls, split (or substitute with brioche buns or Hawaiian rolls)
- 12 slices Swiss cheese
- Dill pickle slices
- ¼ cup yellow mustard (for spreading)
- 4 tablespoons butter, melted
Directions
Prepare the Smoked Pulled Pork: Coat the pork shoulder with yellow mustard, ensuring it is evenly covered. This acts as a binder for the rub. Generously season the pork with Revolution Barbecue North Carolina BBQ Rub.
Place the pork shoulder on your smoker set at 250°F, using oak or hickory wood for balanced smoke flavor. Smoke for 5-6 hours.
- Once the pork reaches an internal temperature of 165°F, wrap it in foil or butcher paper and continue smoking until it reaches 203°F for fall-apart tenderness.
- Rest the pork for at least 30 minutes, then shred the meat using two forks.
Assemble the Sandwiches: Spread yellow mustard on the inside of each Medianoche roll (or your preferred substitute). Layer each sandwich with a generous portion of smoked pulled pork, sliced deli-style ham, two slices of Swiss cheese, and several pickle slices.
Grill the Sandwiches: Brush the outside of each roll with melted butter. Place the sandwiches on a hot griddle or cast-iron skillet over medium heat. Press them gently with a heavy pan to create that classic pressed sandwich texture. Grill for 3-4 minutes per side until the bread is golden and the cheese is melted.
Serve: Slice each sandwich in half and serve while hot.
