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Roast Pork Sandwiches - {Pan Con Lechon}


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  • 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


Servings 4


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.

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