Roast Pork Sandwiches - {Pan Con Lechon}

Recipe Ingredients

1		Pork shoulder - (4 to 6 lbs) - de-boned
4		Garlic cloves
1		White onion - cut large dice
1		Bay leaf
1 teaspoon	5ml	Fresh oregano
1 teaspoon	5ml	Cumin
1 1/2 cups	355ml	White vinegar
1/2		Cilantro - leaves picked
		Salt - to taste
		Freshly-ground black pepper - to taste
2 cups	396g / 13oz	Lard
2		Red onions - julienned
2		Limes - juiced
4		Eight-inch pieces Cuban bread or
		French baguette

Recipe Instructions

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.

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.

This recipe yields 4 servings.

Source:
MELTING POT with Alex Garcia - (Show # MP-1B70) - from the TV FOOD NETWORK

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