Pan Con Lechon "Shredded Pork Sandwich" Cuban Sytle

Pan Con Lechon has been said to have its origins in different places, from Cuba to Puerto Rico to some Caribbean Islands.  The most commonly known Pan Con Lechon is that made "Cuban Style".  The key to preparing a delicious Pan Con Lechon is all in the "Mojo" or marinade you will use to cook the pork.  Although everyone will have their secret recipe, it all comes down to one thing "A Great Taste". 

Certain ingredients are common in all mojo recipes, and others will just say to keep it simple.  For those that are new to mojo, you can always find many ready made mojos at your local supermarket.  Although the ready made are never like the home made, they are pretty good and consistent.  If you do use a ready made mojo marinade, make sure to reduce the amount of salt in any recipe as these mojos already include salt, a good rule of thumb would be to reduce the salt quantity in your recipe by at least half. (Goya and Badia both make a very good mojo marinade.)

Courtesy of Iron Chef Bobby Flay we bring you "Mojo Marinated Pork"





Photo by FoodNetwork



 Ingredients

• 4 1/2 cups fresh orange juice, divided
• 1 1/4 cups fresh lime juice, divided
• 1 orange, zested
• 1 lime, zested
• 1/2 cup finely chopped fresh oregano, divided
• 12 cloves garlic, coarsely chopped
• 1/2 cup olive oil
• 1 bone-in pork shoulder (about 4 to 6-pounds), trimmed of excess fat
• Salt and freshly ground black pepper
• Mojo Dipping Sauce, recipe follows
• Plantains with Rum and Brown Sugar, recipe follows

Directions

Combine 4 cups of the orange juice and 1 cup of the lime juice and zest in a large saucepan over high heat and reduce to 2 cups. Remove from the heat and stir in the remaining orange juice and lime juice add a few cloves of garlic and 1/4 cup of the oregano. Let cool to room temperature.

Using a paring knife, make small slits over the entire surface of the pork and rub the garlic into the slashes. Whisk together the oil and remaining 1/4 cup of the oregano in a large roasting pan, add the pork and turn to coat, cover and let marinate in the refrigerator for at least 4 hours and up to 24 hours.

Preheat the oven to 425 degrees F.

Remove the pork from the refrigerator 30 minutes before roasting. Season the pork with salt and pepper and cook for 30 minutes. Reduce the heat to 375 degrees F and continue roasting, basting with the marinade during the last 30 minutes of roasting until golden brown and an instant-read thermometer inserted into the center reaches 150 degrees F. Remove from the oven, baste with any remaining glaze, tent loosely and let rest 15 minutes before slicing.

Mojo Dipping Sauce:

8 cloves garlic

1 serrano chile, chopped

3 tablespoons chopped cilantro leaves

Salt

1/2 cup orange juice

1/4 cup lime juice

1/4 cup extra-virgin olive oil

Using a mortar and pestle, mash the garlic, serrano, cilantro and a few pinches of salt until it becomes a paste. Add the orange juice, lime juice and oil and stir to combine.

Plantains with Rum and Brown Sugar:

4 tablespoons unsalted butter

1/2 cup light brown muscavado sugar

3 ripe plantains, peeled and sliced on the bias into 1/2-inch thick slices

1/2 cup dark rum

Heat butter in a large saute pan over high heat. Add the sugar and cook until melted. Add the plantains and cook until soft and heated through. Remove pan from the heat, add the rum, return to the heat and cook until the alcohol has reduced.