Yield: 12 servings.

MANGO BARBECUE SAUCE:
30 oz. mango purée
120 oz. prepared barbecue sauce

SANDWICH:
¹ /2 lb. unsalted butter
2 cups sliced yellow onion
4 2-foot loaves of Cuban or French bread
4 lb. hickory-smoked barbecue pork butts, thinly sliced for sandwiches
24 1-oz. slices smoked Gouda cheese
4 cups mango barbecue sauce (see above)
2 large kosher dill pickles, sliced into ¹ /8" rounds 2 cloves garlic, finely chopped

For Mango Barbecue Sauce: In a large bowl, combine mango purée and barbecue sauce and stir to combine. Set aside.

For Sandwiches: Melt butter in large sauté pan over medium-low heat. Add onions and cook until caramelized. Remove from heat and reserve.

Cut bread loaves in half lengthwise. On the bottom half of each, place 1 lb. sliced pork butt. Ladle some of the reserved mango barbecue sauce over meat. Divide reserved caramelized onions into four equal portions and place each over meat. Top each sandwich with one-quarter of the pickle slices. Layer 6 slices of smoked Gouda over each sandwich loaf. Place top half of bread onto sandwich. Cut each 2-foot sandwich into 8" portions, 3 per loaf.

Place each sandwich portion on a Cuban press set to 325°F for approximately 5 minutes, or until bread is crisp and golden brown. If press is unavailable, use a heavy skillet with a weight, over medium heat, cooking three minutes per side or until crisp and golden brown.

Photo Credit: NATIONAL PORK BOARD
Recipe Provided By: Chef Steve Jayson, Universal Studios, Orlando, Fla.