Smoked Pulled Pork Medianoche Sandwiches

May 9, 2025

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

Rated 5.0 stars by 1 users

Cuisine

American

Author:

Glenn Connaughton

Servings

Prep Time

20 minutes

Cook Time

7 hours

Calories

600

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.

Cook Mode

Ingredients

For the Pulled Pork:

4 pounds pork shoulder (Boston Butt), trimmed of excess fat
¼ cup yellow mustard (binder)
¼ cup Revolution Barbecue North Carolina BBQ Rub

For the Sandwiches:

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.

Recipe Note

These Smoked Pulled Pork Medianoche Sandwiches bring the heart of Miami’s culinary culture to your backyard, with a smoky, tangy twist. The smoked pulled pork, seasoned with our North Carolina BBQ Rub, is melt-in-your-mouth tender, perfectly balanced by the sweet rolls, tangy pickles, and creamy Swiss cheese. If you can’t find traditional Medianoche rolls, don’t worry—brioche buns or Hawaiian rolls work just as well. Whether you’re making these for a crowd or just craving something special, this recipe is a guaranteed hit.

Nutrition information is automatically calculated, and should only be used as an approximation

Serving Size 1 Serving (350 grams)
Calories 600, Fat 30 grams, Polyunsaturated Fat 2 milligrams, Monounsaturated Fat 9 milligrams, Carbs 40 grams, Protein 38 grams, Potassium 500 milligrams, Fiber 2 grams, Sodium 500 milligrams, Sugar 7 grams, Iron 4 milligrams