Famous in South Florida, the cuban pork sandwich.
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.
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Serving Size: 1 Serving (783g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 2208 | ||
Calories from Fat: 1753 (79%) | ||
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Amt Per Serving | % DV | |
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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
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