Roast Pork Sandwiches: Pan con Lechon

• 1 (4 to 6-pound) pork shoulder, de-boned
• 4 cloves garlic
• 1 white onion, cut into large dice
• 1 bay leaf
• 1 teaspoon fresh oregano
• 1 teaspoon cumin
• 1 1/2 cups white vinegar
• 1/2 bunch cilantro, leaves picked
• Salt and freshly ground black pepper
• 2 cups lard
• 2 red onions, julienned
• 2 limes, juiced
• 4 (8-inch) pieces Cuban bread or French baguette

1. With a knife, make a couple incisions in the pork shoulder and stud with the garlic cloves.
2. In a blender, puree onions, bay leaf, oregano, cumin, white vinegar, and cilantro.
3. Season with salt and pepper.
4. Pour the marinade over the pork shoulder, and refrigerate for at least 2 hours.
5. Preheat oven to 325 degrees F.
6. Place the pork shoulder in a roasting pan.
7. Heat the lard, and pour over the top.
8. Cover and bake 3 hours.
9. Let the meat rest for 15 minutes.
10. Slice thinly.
11. Saute red onions and deglaze with lime juice.
12. Assemble the sandwich by placing 4 to 5 slices of pork and 2 to 3 tablespoons of the onion mixture on the bread.
13. On a griddle, heat up the sandwich until the bread is crispy.

pork shoulder, garlic, white onion, bay leaf, fresh oregano, cumin, white vinegar, cilantro, salt, lard, red onions, bread

Taken from www.foodnetwork.com/recipes/roast-pork-sandwiches-pan-con-lechon-recipe.html (may not work)