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Paseo Cuban Roast Pork Sandwich

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Ingredients

  • 1 baguette
  • garlic mayo (see below)
  • roast pork (see below)
  • 2 large yellow onions
  • olive oil
  • lettuce
  • cilantro
  • pickled jalapeno peppers
  • Roast Pork
  • 1 cup mango juice (or sub 1 cup orange juice)
  • 2 cups orange juice
  • 2 tbsp. olive oil
  • 1 lime, juice of
  • 2 tbsp. garlic minced
  • 1 tsp oregano, minced
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 1 oz rum
  • 3-4 lb pork shoulder (bone in)
  • Garlic Mayo
  • 1 bulb garlic
  • olive oil for drizzling
  • 1 cup mayo
  • 2 tbsps. olive oil
  • 1 lime, juice of
  • 1/2 tbsp. dill pickle relish

Details

Preparation

Step 1

Make the pork: combine the mango juice, orange juice, olive oil, lime juice, chopped garlic, oregano, salt, pepper and rum in a large vessel or zip lock Place the pork in the bag and marinate for a minimum of 3 hours (but you'd do well to do 12 or 24 hrs). When the pork is ready, save the marinade and preheat the oven to 300F. Sear the meat on all sides in a lightly greased frying pan or skillet until its nicely browned. Remove the pork to a baking dish (BUT DONT WASH THE SKILLET/PAN save it for later) and pour the marinade into the baking dish. Tent the meat with foil and bake for 2 hours. The original recipe said 45 mins, but that didn't get me to the fall apart texture. REmove the foil and cook uncovered for another 2 hours, basting the meat with the marinade every 15 mins and turning the meat after an hour. Remove from the oven when the meat is fork-tender and comes off the bone easily. Shred the pork with two forks.

MAKE THE GARLIC MAYO: while the pork is cooking in the oven, slice the top off the garlic bulb and place it in a small baking dish or on a piece of foil that has been pulled up at the edges (to form a bowl). Drizzle a little olive oil over the top and bake in the oven (next to the pork) for thirty mins or until the garlic is soft. Peel the skins off the garlic cloves and mash the garlic into a paste. Combine the garlic with the mayo, olive oil, lime juice and pickle relish. Stir until blended.

CARAMELIZE THE ONIONS: peel and slice the onions into 1/4 inch strips. Heat a little olive oil on a medium flame in the same pan you used to sear the pork. When the oil is hot, add the onions and cook for 15-20 mins, stirring occasionally to prevent burning. Remove from heat when the onions are caramelized.

ASSEMBLE THE GOODNESS: cut an 8 inch long piece of baguette or other similarly shaped bread that has a nice, crusty outside and soft, chewy inside. Slice it in half, lengthwise. Spread garlic mayo on both pieces of bread and bake or toast in the oven until the mayo starts to bubble and puff. REmove from the oven. Layer the pork, onions, lettuce, cilantro, pickled jalapenos, and more garlic mayo on one piece of the bread. top with the other half of the bread and serve. The pork can probably yield a dozen sandwiches.

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