Roast Pork Sandwiches Pan Con Lechon Recipe 55 Food

ABSOLUTELY ADDICTIVE ROAST PORK SANDWICHES

Absolutely Addictive Roast Pork Sandwiches image

A local pub serves these super simple, amazingly tasty Roast Pork Sandwiches. They are sort of a local legend. Making a pork roast just for these sandwiches is a breeze, but this is a great way to use any leftovers from a roast. The pepper jack cheese adds a zip and the dipping "gravy" is what ties it all together. The trick is slicing the pork and the cheese very thin. Enjoy, as the juicy goodness drips down your chin.

Provided by DeSouter

Categories Lunch/Snacks

Time 2h5m

Yield 8 serving(s)

Number Of Ingredients 8

Ingredients

3 lbs pork roast
sea salt
freshly cracked pepper, to taste
3 tablespoons butter
1 (1 ounce) package mccormack au jus mix
3 1/2 cups water
1 lb monterey jack pepper cheese, sliced thin
French bread (or any type of rolls with a crust that is not super crusty) or Italian bread (or any type of rolls with a crust that is not super crusty)

Steps:

Preheat oven to 375 degrees farenheit.
Sprinkle pork roast with salt and pepper and place on a rack in a roasting pan.
Roast for two hours or until temperature of center of pork registers 150-160 degrees (145 degrees is the new "safe" temp for pork.).
Melt butter over roast while it is still in the roasting pan.
Remove roast from pan, saving the drippings and juice.
Add Au Jus mix and water to drippings and cook according to directions on package.
Place bread in the oven (which has been turned off just after the roast is done) and let it crisp a bit. The heat will help to melt the cheese better than just the heat of the meat will.
Let roast cool for about 10 minutes, then slice thinly.
Pile pork and cheese on bread while meat is still hot.
Serve with Au Jus dipping gravy on the side and LOTS o' napkins.

PAN CON LECHON (ROASTED PORK SANDWICH)

Pan Con Lechon (Roasted Pork Sandwich) image

These are scrumptious - so says 98% of the people here in South Florida! The best ones come from the street vendors. The Cubans don't need an excuse to make these, they are usually made after they've roasted a pig the night before or just because. I found two recipes that can be used, that resemble the pork roasts' seasonings of Cuba. They are recipe #51000 or recipe #56651 or use whatever roast pork recipe you choose.

Provided by Manami

Categories Lunch/Snacks

Time 15m

Yield 6-8 serving(s)

Number Of Ingredients 5

Ingredients

2 loaves Cuban bread or 2 loaves French bread, sliced in half
4 tablespoons butter
1 lb pork (shredded or chopped)
1 onion, sliced thin
seasoning, mojo sauce for sprinkling on top

Steps:

Butter both sides of each loaf.
Pork needs to be warm.
Heat some up in frying pan with a dash of vegetable oil.
Chop or shred or pull the pork apart.
Layer the shredded pork on bread and cover with a single layer of sliced onions.
Sprinkle with mojo sauce.
Slice in half diagonally and serve with nice ice cold beer, depending on the weather.
May also be done on a sandwich press, griddle or panini press.

Nutrition Facts : Calories 235.8, Fat 15, SaturatedFat 7.4, Cholesterol 85.3, Sodium 99.7, Carbohydrate 1.9, Fiber 0.3, Sugar 0.8, Protein 22.4

RICO'S LECHON PORK CUBAN STYLE

Rico's Lechon Pork Cuban Style image

Provided by Food Network

Categories main-dish

Time 7h10m

Yield 6 to 8 servings

Number Of Ingredients 30

Ingredients

6 pounds pork shoulder or pork butt
8 cloves garlic
6 teaspoons granulated salt
6 teaspoons ground black pepper
6 ounces fresh lemon juice
6 ounces fresh lime juice
8 teaspoons ground achiote
8 teaspoons ground coriander (culantro)
8 teaspoons oregano
6 ounces pure olive oil
6 ounces chopped onions
4 ounces basil
4 ounces green olives
4 ounces pure olive oil
2 ounces green onions
2 ounces green peppers
1 lemon, sliced (peel and all)
1 red bell pepper
1 yellow bell pepper
8 ounces ground achiote
4 ounces fresh lemon juice
4 ounces fresh lime juice
4 ounces pure olive oil
2 ounces fine diced garlic
2 tablespoons ground coriander
2 tablespoons ground cumin
4 teaspoons salt
4 teaspoons granulated black pepper
2 sour oranges, sliced into rounds
Serving suggestion: rice and beans

Steps:

For the pork marinade: Rinse the pork with warm water and place on a half-sheet pan preferably 1 to 2 inches deep. Carefully stab 8 to 10 slits with the tip of a chef's knife in different areas of the meat. (Note: If you are using a pork shoulder instead, cut under the thick cap of fat using a fillet knife, cutting while pulling the fat out of the way to one side, revealing the meat; do not remove the layer of fat, just detach it to make way for stabbing slits with your knife.) Using your hands, fill all the slits with garlic cloves, pressing them down into each slit. Add salt and pepper and spread evenly. Pour lemon and lime juices over the pork. Add the achiote, coriander and oregano. Using your hands, massage and spread evenly. Pour the olive oil and spread evenly. Let the pork rest at room temperature for 2 hours.
For the blending ingredients: Add the onions, basil, olives, olive oil, green onions, green peppers, lemon, red pepper, yellow pepper and 2 quarts water to a blender. Blend until thick. Set aside.
For the mojo marinade: Stir together the achiote, lemon and lime juices, olive oil, garlic, coriander, cumin, salt, pepper and orange slices in a bowl.
Preheat the oven to 350 degrees F.
Transfer the pork to a deeper roasting pan, preferably 4 inches deep. Add the blending mixture by pouring it evenly over the pork. Now pour the mojo marinate evenly over the pork. Add water, making sure to pour on the sides of the pan and not on top of the pork, and fill at least two-thirds of the way. Cover the pork with foil, sealing tight, and place in the oven. Roast 3 1/2 hours, then remove the foil and turn the oven up to 425 degrees F. Continue to roast for an additional hour.
Serve hot with your favorite rice and beans.