Source: La Belle Cuisine
“This highly seasoned, richly flavored meat that’s cooked until it’s falling off the bone is delicious in Cuban Sandwiches [recipe follows], wrapped in warm tortillas, or served with rice and beans. Allow time for the pork to marinate overnight.”
1. Set the pork shoulder on a work surface. Using a small, sharp knife, make 1-inch-long slashes in the skin, about 2 inches apart. Rub the garlic into the slashes and along the underside of the pork shoulder.
2. In a large glass or ceramic bowl, combine the vinegar with the lime juice, grapefruit juice, orange juice, oregano, pepper, adobo seasoning and Sazón. Stir in the green bell pepper and then add the pork, skin side up. Refrigerate overnight, turning the meat once or twice. Bring to room temperature before cooking.
3. Preheat the oven to 400 degrees F. Transfer the pork shoulder and its marinade to a roasting pan. Cover with foil and roast for about 3 hours, or until the meat is very tender. Let the pork cool in the liquid. Transfer the pork to a cutting board and discard the skin and fat. Strain the pan juices into a glass measure and skim off the fat. Slice or shred the pork meat before serving. Pas the pan juices separately.
Make ahead: The roast pork and its pan juices can be refrigeratedfor up to 3 days.
Cuban Sandwiches
Makes 6 sandwiches
“Chipotle mayonnaise gives this Cuban classic a Mexican twist. You can use a loaf of soft Italian bread instead of rolls.”
1/2 cup mayonnaise
4 canned chipotle chiles in adobo
6 long sandwich rolls, split in half
6 thin slices Black Forest ham
12 thin slices imported Swiss cheese
2 kosher dill pickles, thinly sliced lengthwise
1 1/2 pounds Mexican Roast Pork [recipe above],thinly sliced or shredded (about 3 cups), plus reserved pan juices
Salt
1. In a mini-processor, combine the mayonnaise and chipotles and process until smooth. Spread the cut sides of the rolls with the chipotle mayonnaise. Assemble sandwiches with the ham, cheese, pickles and pork.
Top the meat with a spoonful of the pork pan juices and season with salt. Close the sandwiches; tuck in any overhanging filling.
2. Preheat the oven to 325 degrees F. Set a large griddle over moderately low heat. Arrange the sandwiches on the griddle; cover with a large baking sheet weighted down with several heavy skillets. Cook the sandwiches, turning once, until crisp outside, about 6 minutes.
3. Transfer the sandwiches to a cookie sheet and bake until the cheese is melted, about 8 minutes. Cut the baked sandwiches in half and serve immediately, passing the remaining pan juices separately.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Recipe (5561g) | ||
Recipe Makes: 1 Serving | ||
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Calories: 1806 | ||
Calories from Fat: 587 (33%) | ||
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Amt Per Serving | % DV | |
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Total Fat 65.3g | 87 % | |
Saturated Fat 11.6g | 58 % | |
Monounsaturated Fat 7.2g | ||
Polyunsanturated Fat 10g | ||
Cholesterol 57mg | 18 % | |
Sodium 2994.8mg | 103 % | |
Potassium 1563.6mg | 41 % | |
Total Carbohydrate 255.1g | 75 % | |
Dietary Fiber 17.5g | 70 % | |
Sugars, other 237.7g | ||
Protein 47.4g | 68 % | |
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: 1806
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