With a knife, make a couple incisions in the pork shoulder and stud with the garlic cloves.
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.
Preheat oven to 325F.
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 or pull apart.
Saute red onions and deglaze with lime juice.
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.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (783g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 1753 (79%)|
|Amt Per Serving||% DV|
|Total Fat 194.8g||260 %|
|Saturated Fat 72.1g||360 %|
|Monounsaturated Fat 87g|
|Polyunsanturated Fat 21.6g|
|Cholesterol 419.3mg||129 %|
|Sodium 1078.1mg||37 %|
|Potassium 1502.2mg||40 %|
|Total Carbohydrate 28.5g||8 %|
|Dietary Fiber 3.8g||15 %|
|Sugars, other 24.7g|
|Protein 80.1g||114 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 2208
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.