Recipe courtesy of Alex Garcia

Roast Pork Sandwiches: Pan con Lechon

Save Recipe
  • Level: Intermediate
  • Total: 3 hr 47 min
  • Prep: 15 min
  • Inactive: 2 min
  • Cook: 3 hr 30 min
  • Yield: 4 servings
Share This Recipe


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


  1. With a knife, make a couple incisions in the pork shoulder and stud with the garlic cloves.
  2. 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.
  3. Preheat oven to 325 degrees F.
  4. 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.
  5. Saute red onions and deglaze with lime juice.
  6. 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.