Cooking with Fire: Smoked pork Cuban sandwich and Puerto Rican Red rice with the Hammond Fire Dept.

This morning we're Cooking with Fire at the Hammond Fire Department, making firefighter Ryan Tuuk's Cubano sandwich and firefighter Juan Gonzalez's Puerto Rican rice.  

Smoked Pork Cuban Sandwich


  • 5 pound pork butt
  • Sour orange 2 1/2 cups
  • Onion powder 1 Tsp
  • Oregano 1 Tbsp
  • Salt 1 Tbsp
  • Cayenne Pepper 1/2 Tsp
  • Cumin 1 Tbsp
  • Chopped garlic 1/4 cup
  • Garlic powder 1 1/2 Tbsp
  • Cuban ham
  • Spicy mustard
  • Swiss cheese
  • Garlic butter  (to brush on outside of sandwich bread)
  • Pickles
  • Bread


Combine sour orange juice, onion powder, oregano, salt, cayenne pepper, cumin, chopped garlic and garlic powder into sauce pan. 

Simmer on stove top for 5 minutes.  Inject some of the marinade into pork butt and pour the rest on top. Marinate in fridge overnight. 

Place marinated pork butt on the smoker for six hours. 

Slather sandwich bread with garlic butter. Place spicy mustard, ham, pork, cheese and a pickle on bun. Finish in sandwich press.  

Puerto Rican Red Rice


  • 4 cups of long or short grain rice
  • 1/2 pound of bacon
  • 1/4 cup of Hard salami
  • 1/4 cup Olives
  • 1/2 cup sofrito (fresh, minced blend of tomatoes, onions, peppers, cilantro and garlic)
  • 5 packs of sazon seasoning (spice mixture of coriander, cumin, achiote, garlic powder, oregano, salt and pepper)
  • 1 1/2 Tbsp of adobo seasoning
  • 1 1/2 Tbsp garlic powder
  • 1 Tbsp of oregano
  • 1 can of Gandules (green pigeon peas)
  • 1 can of tomato sauce
  • 3-4 cups of water


Place all ingredients in a sauce pan. Simmer for 30-45 minutes until the water is absorbed.