Roast Pork Sandwiches - {Pan Con Lechon}

By á-170456

Ingredients

• 1 pork shoulder - (4 to 6 lbs) de-boned
• 4 garlic cloves
• 1 white onion cut 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 to taste
• Freshly-ground black pepper to taste
• 2 cups lard
• 2 red onions julienned
• 2 limes juiced
• 4 eight-inch pieces Cuban bread or French baguette

Details

Servings 4

Preparation

Step 1

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.

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.

This recipe yields 4 servings.