Recipe courtesy of Alex Garcia
Roast Pork Sandwiches: Pan con Lechon
- Level: Intermediate
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 2034
- Total Fat
- 180
- Saturated Fat
- 67
- Carbohydrates
- 21
- Dietary Fiber
- 4
- Sugar
- 5
- Protein
- 76
- Cholesterol
- 399
- Sodium
- 2111
- Total: 3 hr 47 min
- Prep: 15 min
- Inactive: 2 min
- Cook: 3 hr 30 min
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.