Pan con Lechon
A classic Cuban sandwich packed with tender mojo-marinated roast pork and sautéed onions on crispy toasted bread.
Ingredients
- 3 lbs boneless pork shoulder, trimmed
- 8 garlic cloves, minced
- 1 cup sour orange juice
- 1 tsp ground cumin
- 1 tsp dried oregano
- 2 tsp salt
- 2 tbsp olive oil
- 2 yellow onion, sliced
- 4 Cuban bread rolls, halved
Instructions
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1
Mix 8 minced garlic cloves, 1 cup sour orange juice, 1 tsp ground cumin, 1 tsp dried oregano, and 2 tsp salt in a bowl to create mojo marinade.
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2
Rub marinade over 3 lbs trimmed boneless pork shoulder, cover with foil, and bake at 350°F for 2.5 hours until internal temperature reaches 185°F.
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3
Rest boneless pork shoulder for 15 minutes, then shred using two forks.
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4
Warm 2 tbsp olive oil in a skillet, then cook 2 sliced yellow onion over medium heat until tender.
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5
Fill 4 halved Cuban bread rolls with shredded boneless pork shoulder and sautéed yellow onion, then press and toast until crunchy.