Directions:
- With a knife, make a couple incisions in the pork shoulder and stud with the garlic cloves.
- In a blender, puree onions, bay leaf, oregano, cumin, white vinegar, and cilantro. Season with salt and pepper. Pour the marinade over the pork shoulder, and refrigerate for at least 2 hours.
- Preheat oven to 325 degrees F.
- Place the pork shoulder in a roasting pan. Heat the lard, and pour over the top. Cover and bake 3 hours. Let the meat rest for 15 minutes. Slice thinly.
- Saute red onions and deglaze with lime juice.
- Assemble the sandwich by placing 4 to 5 slices of pork and 2 to 3 tablespoons of the onion mixture on the bread. On a griddle, heat up the sandwich until the bread is crispy.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 2001.94 Kcal (8382 kJ) | ||
| Calories from fat | 1352.6 Kcal | ||
| % Daily Value* | |||
| Total Fat | 150.29g | 231% | |
|---|---|---|---|
| Cholesterol | 553.24mg | 184% | |
| Sodium | 524.85mg | 22% | |
| Potassium | 2517.38mg | 54% | |
| Total Carbs | 13.44g | 4% | |
| Sugars | 4.42g | 18% | |
| Dietary Fiber | 3.1g | 12% | |
| Protein | 137.65g | 275% | |
| Vitamin C | 24.1mg | 40% | |
| Iron | 7.7mg | 43% | |
| Calcium | 147.8mg | 15% | |
| Amount Per 100 g | |||
| Calories | 199.75 Kcal (836 kJ) | ||
| Calories from fat | 134.96 Kcal | ||
| % Daily Value* | |||
| Total Fat | 15g | 231% | |
|---|---|---|---|
| Cholesterol | 55.2mg | 184% | |
| Sodium | 52.37mg | 22% | |
| Potassium | 251.18mg | 54% | |
| Total Carbs | 1.34g | 4% | |
| Sugars | 0.44g | 18% | |
| Dietary Fiber | 0.31g | 12% | |
| Protein | 13.73g | 275% | |
| Vitamin C | 2.4mg | 40% | |
| Iron | 0.8mg | 43% | |
| Calcium | 14.7mg | 15% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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