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Recipe courtesy of Alex Garcia

Show: Melting Pot

Episode: Nuevo Latino--Stadium Food Show

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Total:: 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.

My Private Notes

Name: Roast Pork Sandwiches: Pan con Lechon
Prep time: P0Y0M0DT0H15M0.000S
Cook time: P0Y0M0DT3H30M0.000S
Total time: P0Y0M0DT3H47M0.000S
Yield: 4 servings
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