Kubanaso

• 1 part lime juice
• 1 part orange juice
• garlic
• tomatoes
• garlic powder
• onion powder
• red wine vinegar
• sugar
• salt
• black pepper
• 60 pounds bone-in pork shoulder blade roast must be room temperature
• 5 gallons aromatics and restaurant trim as needed
• 2 slices Cuban bread
• yellow mustard As needed
• 4 ounces pork loin roast wt slow
• smithfield ham As needed, thinly sliced
• 4 spanish chorizo link peeled, cut into 4 slices
• swiss cheese As needed
• 2 slices pickles
• onions
• carrots
• celery
• peppercorns
• parsley
• cilantro
• garlic
• shallots
• asparagus tips
• potatoes peels

1. Preheat oven to 325u0b0F. Place pork and aromatics in an army-braising pan.
2. Add two inches of water to the pan. Cover and braise for eleven hours (overnight).
3. Remove from oven and cool completely. Use meat the following day.
4. Combine all ingredients and mix well to combine.
5. Grill chorizo.
6. Spread mustard on the inside of each bread slice. Add roast pork, ham, chorizo, Swiss cheese and pickles.
7. Press sandwich on a Panini machine or flattop, cook until heated through.
8. Serve with fried plantains and mojo sauce.

lime juice, orange juice, garlic, tomatoes, garlic, onion, red wine vinegar, sugar, salt, black pepper, must, aromatics, bread, yellow mustard, pork loin, chorizo, swiss cheese, pickles, onions, carrots, celery, peppercorns, parsley, cilantro, garlic, shallots, potatoes

Taken from www.yummly.com/recipe/Kubanaso-2271843 (may not work)