Roast Pork Sandwiches: Pan con Lechon |
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Prep Time: 15 Minutes Cook Time: 210 Minutes |
Ready In: 225 Minutes Servings: 4 |
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Ingredients:
1 (4 to 6-pound) pork shoulder, de-boned |
4 cloves garlic |
1 white onion, cut into large dice |
1 bay leaf |
1 teaspoon fresh oregano |
1 teaspoon cumin |
1 1/2 cups white vinegar |
1/2 bunch cilantro, leaves picked |
salt and freshly ground black pepper |
2 cups lard |
2 red onions, julienned |
2 limes, juiced |
4 (8-inch) pieces cuban bread or french baguette |
Directions:
1. With a knife, make a couple incisions in the pork shoulder and stud with the garlic cloves.
2. 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.
3. Preheat oven to 325 degrees F.
4. 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.
5. Saute red onions and deglaze with lime juice.
6. 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.
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