Recipe courtesy of Alex Garcia

Roast Pork Sandwiches: Pan con Lechon

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  • Level: Intermediate
  • Total: 3 hr 47 min
  • Prep: 15 min
  • Inactive: 2 min
  • Cook: 3 hr 30 min
  • Yield: 4 servings
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Ingredients

Directions

  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.
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