Pan con Lechon (Roast Pork Sandwich)

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Pan con Lechon (Roast Pork Sandwich)

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For the Sandwich:
2 loaves Cuban bread (or French bread), cut in half
4 tablespoons Butter
1 pound cooked roast pork chopped
1 Onion thinly sliced
4 tablespoons mojo sauce
For Mojo:
1 cup mojo
1 head garlic cloves
1 teaspoon Salt
12 Black Peppercorns
For Lechon:
1-pound fresh ham or pork shoulder roast 3-4 cloves garlic
1/2 teaspoons Salt
1/2 teaspoons Black Peppercorns
1/2 cups sour orange juice If you can't get sour orange juice in your area, use two parts orange to one part lemon and one part lime
1/2 cup Onion minced
1/3 teaspoon oregano
1/2 cups Olive Oil
  • Medium


  • For the Sandwich:

  • For Mojo:

  • For Lechon:



Prep time: 5 minutes                                                                                                                                                                                          Cook time: 5 minutes                                                                                                                                                                                              Total time: 10 minutes                                                                                                                                                                                                       Yield: 4 sandwiches

Tender shredded pork roast in a great tasting sandwich!

How to Make Majo:

  1. 1 coup sour orange juice (If you can’t get sour orange juice in your area, use two parts orange to one part lemon and one part lime)
  2. Mash all the ingredients together into a paste. Scoop the paste out into a separate bowl. Continue this process until all of the garlic is mashed.
  3. Stir in sour orange juice.Let sit at room temperature for 30 minutes or longer. Use immediately to season the sanwich or refrigerate for later use.

How to Make Tender Shredded Pork Roast:

  1. Mash the garlic, salt, and peppercorns together with a mortar and pestle.
  2. Add dried oregano, onion, and the sour orange to make a mash — mix thoroughly.
  3. Heat the olive oil in a 2-quart saucepan until hot, but NOT deep frying hot! We’re looking for something in the neighborhood of 220 degrees F. Remove the saucepan from the heat source. Carefully add the mash to the hot oil and whisk gently. Let cool.
  4. Pierce the pork as many times as you can with a sharp knife or fork.
  5. Pour garlic mixture (save a little for roasting) over pork, cover and let sit in refrigerator for 2-3 hours or preferably overnight.
  6. To roast in the oven, preheat oven to 450 degrees F. Place the fresh ham or pork shoulder, fattest side up, in an open roasting pan.
  7. Place pan in oven and reduce temperature to 225 degrees F. Spoon extra marinade over the roast occasionally as it cooks. Using a meat thermometer, roast should be removed from the oven when the internal temperature reaches 195 degrees F. — for fork tender, “pulled-pork” quality. (If you want a roast you can slice, remove when the internal temperature reaches 170 degrees F.)
  8. Immediately cover with foil and let rest for at least 10 minutes before slicing and serving.

How to Make the Sandwich:

  1. Slice the bread loaves in half. Butter both sides of each loaf of bread.
  2. The pork needs to be warm. Heat some up in a frying pan with a dash of oil.
  3. Chop the pork with a meat cleaver.
  4. Layer the shredded pork onto the bread and cover with a single layer of sliced onions. Sprinkle with mojo sauce.
  5. Slice the sandwich in half diagonally and serve. For a warm, crusty sandwich, you can also finish this on a plancha or sandwich press.

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