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

Browse by ingredient

Instructions

1. With a knife, make a couple incisions in the pork shoulder and stud with the garlic cloves.
2. 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.
3. Preheat oven to 325 degrees F.
4. 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.
5. Saute red onions and deglaze with lime juice.
6. 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.