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Pan con Lechon

A classic Cuban sandwich packed with tender mojo-marinated roast pork and sautéed onions on crispy toasted bread.

170 minMediumServes 4620 cal/serving

CubanLunchOven and StovetopStandardHigh ProteinNut-FreeDairy-FreeSoy-FreeEgg-FreeShellfish-FreeSesame-FreeAlcohol-FreeNightshade-FreeCorn-Free

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

  1. 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.

  2. 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.

  3. 3

    Rest boneless pork shoulder for 15 minutes, then shred using two forks.

  4. 4

    Warm 2 tbsp olive oil in a skillet, then cook 2 sliced yellow onion over medium heat until tender.

  5. 5

    Fill 4 halved Cuban bread rolls with shredded boneless pork shoulder and sautéed yellow onion, then press and toast until crunchy.

Questions

Can I make Pan con Lechon gluten-free?

Yes. The gluten in this entry is 4 Cuban bread rolls, halved. Swap the bread or crumbs for a gluten-free loaf or gluten-free panko. Everything else proceeds as written.

How long does Pan con Lechon keep?

Refrigerate leftovers within two hours and eat them within three days. Reheat uncovered in a 400 F oven (or an air fryer) for a few minutes to bring the crust back; the microwave softens it.

Can I halve or double Pan con Lechon?

Yes. As written it serves 4. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. Doubled, split it across two pans and rotate them halfway; one crowded pan bakes unevenly.

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