Bbq Pork Smoke House Cuban Style Sandwich

• 4 pounds pork butt Hickory Smoked sliced thin for sandwiches
• 24 slices smoked gouda
• 4 cups mango barbecue sauce
• 2 onions medium, sliced thin
• 2 whole pickles kosher, sliced into chip or lenghtwise
• 2 cloves garlic minced
• 8 ounces butter unsalted
• 30 ounces mango puree
• 3 3/4 quarts barbecue sauce

1. Cut bread in half lengthwise the loaves of Cuban or French Bread
2. On bottom half of each, place 1 Ib. of sliced hickory smoked BBQ Pork Butts
3. Spread mango barbecue sauce over meat
4. In saute pan on medium heat, cook onions in butter until caramelized
5. Spread equally over 4 loaves of bread
6. Evenly place pickles on top of onions
7. Place 6 - 1 oz. slices of smoked Gouda cheese on each loaf of bread
8. Place top half of French or Cuban Bread onto finished sandwich. Cut each 2-foot sandwich into 8-inch pieces (3 per loaf)
9. Place sandwiches on a Cuban press set at 325u0b0 for approximately 5 minutes or until bread is crisp. If press in unavailable, use a skillet with a weight, cooking 3 minutes per side on medium heat

pork butt hickory, gouda, barbecue sauce, onions, pickles kosher, garlic, butter, mango puree, barbecue sauce

Taken from www.yummly.com/recipe/BBQ-Pork-Smoke-House-Cuban-Style-Sandwich-2255096 (may not work)