Roast Pork Sandwiches: Pan con Lechon

Total Time:
3 hr 47 min
Prep:
15 min
Inactive:
2 min
Cook:
3 hr 30 min

Yield:
4 servings
Level:
Intermediate

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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