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
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.
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By kristen0112
Salem, OR
on April 10, 2010
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I have never had Cuban food but had a potluck to attend where the theme was tropical or cuban food. I found this recipe and it seemed easy enough to prepare and with a pork roast up to 6 lbs it would feed more than just a few. It WOW'd the bunco ladies. I really loved the onions and so did the other ladies.
By liliana0816_7144376
FPO
on January 31, 2007
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As a cuban american, I can say this recipe was as close to moms cooking as I could find anywhere! I prefer to shred the meat instead of slice, thats the only variation. Excellent!
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