There’s something magical about smoky bacon, melty cheese, and tender pork all wrapped into one perfect bite.
The first time I tried these Cuban Pork Roll-Ups, they instantly reminded me of a Cuban sandwich—bold, juicy, slightly tangy, and packed with flavor in every bite.
Now they’ve become my go-to for weekend BBQs or game nights, and they never fail to impress.
If you love pork, bacon, and bold flavor, you’re in for a treat.
Why You’ll Love This Recipe
Bold Cuban sandwich flavor in every bite
Smoky bacon wrap locks in moisture
Melty Swiss cheese with tangy pickles = heaven
Easy to make, grill-friendly, and fun to eat
Perfect for parties or tailgates
What You’ll Need (Ingredient Highlights)
Thin sliced boneless pork chops – pounded thin, these serve as the “wrap”
Cubano Rub – brings zesty, garlicky seasoning to the pork
Bacon – smoky and crispy outer layer
Deli ham & Swiss cheese – the classic Cuban combo
Pickles & mustard – sharp, tangy contrast that makes it sing
Southbound Sauce – sweet and smoky glaze for the finish
Pro Tips Before You Start
Pound the pork chops evenly—too thick and they won’t roll well.
Use toothpicks to hold the roll together if needed while wrapping in bacon.
Don’t skip the resting time—it lets the juices redistribute for the juiciest result.
Preheat the grill and maintain consistent heat for even cooking.
How to Make Cuban Pork Roll-Ups
Step 1. Prep the Pork
Preheat your grill or smoker to 275°F.
Using a meat mallet, pound each pork chop to about 1/8” thickness.
Be gentle—you want them thin but intact.
Step 2. Build the Filling
Spread a thin layer of mustard on one side of each pork chop.
Add a slice of deli ham, Swiss cheese, and a few thin-cut pickles on top.
Step 3. Roll and Wrap
Roll the pork chop up tightly like a pinwheel.
Wrap each roll with 1–2 slices of bacon until completely covered.
Sprinkle generously with Cubano Rub for flavor.
Step 4. Grill to Perfection
Place the rolls on the grill.
Cook for 30–45 minutes or until internal temperature hits 135°F.
Step 5. Glaze and Finish
Brush each roll with Southbound Sauce and continue cooking for 10–15 minutes more, or until the internal temp reaches at least 145°F.
Step 6. Rest and Serve
Let the pork rolls rest for 5–10 minutes.
Serve warm with extra Southbound Sauce or mustard for dipping.
What to Serve It With
These pork roll-ups pair beautifully with:
Garlic butter corn on the cob
Grilled sweet potatoes
Creamy coleslaw or potato salad
Pickled red onions or jalapeños for a zingy bite
Variations & Substitutions
Try provolone or pepper jack instead of Swiss for a twist.
Use turkey or chicken breast if you want a leaner version.
No Cubano Rub? Mix garlic powder, smoked paprika, salt, and cumin.
Sub BBQ sauce for Southbound Sauce for a smokier finish.
Storage & Leftovers
Store leftovers in an airtight container in the fridge for up to 4 days.
Reheat in the oven at 300°F until warm.
You can freeze unglazed rolls for up to 2 months and cook them later.
FAQs
Can I make these ahead of time?
Yes! You can prep and roll them up to 24 hours in advance.
Keep refrigerated until ready to grill.
What’s a good substitute for Southbound Sauce?
Use your favorite BBQ sauce, or mix ketchup, brown sugar, and mustard for a quick glaze.
Can I cook these in the oven instead?
Absolutely. Bake at 375°F until they reach 145°F inside.
Broil the top for crispiness.
Do I have to pound the pork chops?
It’s highly recommended so you can roll them easily without tearing.
Can I make them spicy?
Yes! Add jalapeños inside or use spicy mustard for a kick.
What if I don’t have Cubano Rub?
You can mix garlic powder, cumin, oregano, and a pinch of cayenne for a quick DIY version.
Can I use turkey bacon?
Yes, but keep in mind it won’t crisp the same way as regular bacon.
Final Thoughts
These Cuban Pork Roll-Ups with Bacon and Cheese are the kind of dish that turns heads and disappears fast.
They’re a smoky, cheesy, pickle-packed party on your plate—and honestly, one of the most fun ways to level up pork chops.
Serve them up hot, slice into bite-sized rounds, and watch your guests devour them. You’ll want to make a double batch next time—trust me.
Cuban Pork Roll-Ups
Ingredients
Method
- Preheat grill or smoker to 275°F.
- Pound each pork chop to 1/8” thick using a meat mallet.
- Spread mustard on one side. Top with ham, cheese, and pickles.
- Roll each pork chop tightly and wrap with 1–2 slices of bacon.
- Season with Cubano Rub.
- Grill for 30–45 minutes until internal temp reaches 135°F.
- Brush with Southbound Sauce. Grill 10–15 more minutes until temp hits 145°F.
- See full steps with tips & photos → https://theboatshedcafe.com/cuban-pork-roll-ups/
Notes
- Don’t skip the pounding step—it makes rolling easier and ensures tender bites.
- Use thin-sliced bacon for quicker crisping.
- Substitute your favorite BBQ sauce if Southbound Sauce isn’t available.
My name is Isabella, and this space was born from years of stirring sauces at sunset, baking cookies while the kids played on the porch, and finding comfort in a homemade meal after long, busy days. Here you’ll find delicious, reliable recipes made with simple ingredients, plus easy step-by-step photos and videos to help you cook confidently at home.