Glenn Lindgren: If you are making Cuban sandwiches, the best pork to use is this one!
Raúl Musibay: We typically make our Cubanos with leftover pork from Sunday dinner or even a whole pig when we roast one.
Cubano Pork Recipe for Cuban Sandwiches
By
Prep time: 25 minutes
Cook time: 180 minutes
Total time: 205 minutes
Make the most delicious pork for use in Cuban sandwiches!
INGREDIENTS:
1 pork shoulder roast, 4 to 6 pounds
1 head garlic
1 teaspoon salt
1 teaspoon black peppercorns
1 cup sour orange juice (If you can't get sour oranges in your area, use two parts fresh orange to one part fresh lemon and one part fresh lime)
1 cup minced onion
2 teaspoons oregano
1/2 cup olive oil
Mash garlic, salt, and peppercorns into a paste, using a mortar and pestle. Stir in sour orange juice, onion, and oregano. Let sit at room temperature for 30 minutes.
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 oil from heat and quickly whisk in the garlic-orange juice mixture until well blended. Let cool before using as a marinade!
Pierce pork roast as many times as you can with a sharp knife or fork. Pour garlic mixture (save a little for basting while roasting) over pork, cover and let sit in refrigerator for two to three hours.
Preheat oven to 375°F.
Using a suitable roasting pan, sprinkle remaining marinade over pork and cook uncovered at 375°F for 20 minutes. Immediately reduce temperature to 225° degrees F and cook until the meat is soft and you can pull it apart easily with a fork. Baste occasionally while roasting.
Bring the pan juices to a boil and simmer until the juice is reduced by half. Sprinkle some juice onto the pork when you put it in the sandwich.
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