Pan Con Lechon

Ingredients

Pork shoulder

3-4 pounds

Garlic

6 cloves, minced

Orange juice

1/2 cup

Lime juice

1/4 cup

Cumin

1 teaspoon

Oregano

1 teaspoon, dried

Salt

1 teaspoon

Black pepper

1/2 teaspoon

Crusty bread rolls

4 large

Mayonnaise

1/4 cup

Mustard

2 tablespoons

Pickles

1 cup, sliced

Instructions

1. Preheat the oven to 325°F (163°C).
2. In a bowl, combine the minced garlic, orange juice, lime juice, cumin, oregano, salt, and black pepper to create a flavorful marinade.
3. Place the pork shoulder in a roasting pan and pour the marinade over it, ensuring the meat is well-coated. Cover the pan tightly with aluminum foil.
4. Roast the pork in the preheated oven for about 4 hours, or until it is fork-tender and can be easily shredded.
5. Once cooked, remove the pork from the oven and let it rest for 10 minutes. Then, use two forks to shred the pork into bite-sized pieces.
6. Slice the crusty bread rolls in half lengthwise, creating a top and bottom.
7. Spread a layer of mustard on one half of each roll and mayonnaise on the other half to add creaminess and tang.
8. Layer the shredded pork generously on the bottom half of each roll, followed by a handful of tangy pickles.
9. Close the sandwiches and press them down gently to secure the fillings.
10. Serve the Pan Con Lechon sandwiches warm, and enjoy a taste of authentic Cuban cuisine!