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Ibrahim Ferrer and Cuban Pork Sandwiches---My Latin Excursion

This week's Music-n-Meal/Rock-n-Recipe is for a succulent Cuban Pork Sandwich  that's slathered in a roast garlic, lime, cilantro mayonnaise, and stuffed with caramelized onions, pickled jalapenos, and fresh cilantro.  You have to try this one---totally worth the time and effort!

I played music by Ibrahim Ferrer while cooking.  Between the roast garlic and pork drifting through the air and the Latin flair music, I felt like I was at an open air Cuban marketplace.  A great sensory experience!

Here's the "how to."

Begin with a 3-4 lb pork shoulder roast.  We have an incredible meat market here in Coweta, and get all our steaks, roasts, etc. from Meat-n-More.  I love butcher shops and meat markets.  You get such fresh, choice cuts of meat that can be trimmed to order.  You'll want to leave the fat on the pork for this one though.  The fat will make wonderful juices and make for a richer sandwich.

In a large bowl, mix together 3 cups of orange juice, the juice of two limes, two tablespoons of minced garlic, two tablespoons olive oil, and two tablespoons of fresh oregano.  Place the pork shoulder roast in marinate and let sit for at least 12-24 hours.  The citrus really breaks down the meat and makes it succulent.


After the pork shoulder has marinated for 12-24 hours, remove it from the liquid and braise it in a frying pan---save the marinate and pour over pork shoulder before putting it in the oven.  Make a tin foil tent, and bake at 350 for 2 hours covered.  Remove foil tent after 2 hours and then continue to bake for an additional 2 hours, basting it with the juices every 15-20 minutes.



While pork is cooking in oven make a foil bowl.  Cut the top off a garlic clove and drizzle it with olive oil.  Pinch the top of the foil together and bake for 30 minutes until roasted.  This will be for the garlic, cilantro mayonnaise. 














Slice up 2 large yellow onions and caramelize in a frying pan with two tablespoons of olive oil.  Season with salt and pepper.







After 4 hours of roasting the pork shoulder should be falling off the bone.  If not, continue basting and cooking until tender.  Remove pork from oven and use two forks to pull the meat apart.  You'll have this salty, marinated pan of amazing succulent pork to drool over.





I used the small jar of Hellman's light mayonnaise (I know, why count calories now, but it's what I like) which was the perfect measurement for sauce.  Or, you can use one cup of mayonnaise.  Squeeze in the juice of 1/2 a large lime, and add the soft roasted garlic cloves that you baked alongside the pork earlier.  Stir together. 




Slice apart a crusty on the outside-soft on the inside roll and slather with mayo.  Heat in oven until the sauce is bubbly.  Layer bread with pork, caramelized onions, pickled jalapenos, fresh cilantro, and more of the mayo.

Oh baby...you did it!




This Cuban sandwich is especially good with potato salad, or salty potato chips (or both) sliced dill pickles and a icy cold Coke or Dr. Pepper.  I went for Diet Coke (I know...more futile calorie counting) and my husband and son went for the DP.

I hope you get to try this.  It's an experience as much as it is a meal. Be sure to turn on some spicy Cuban music, like Ibrahim Ferrer while your cooking this.   You'll feel like your on a Latin excursion.    Enjoy!!


This will make almost a dozen sandwiches---great for a crowd! 


*I wanted to add a music video with this recipe, but my server site is having some issues with video loading---please be sure to look up Ibriham Ferrer.  Amazing musician, incredible music! 















3 Comments to Ibrahim Ferrer and Cuban Pork Sandwiches---My Latin Excursion:

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