Cubano Lettuce Wrap

  1. On a microwave proof plate, layer 2 slices ham, 1 slice cheese, 2 slices roast pork, 1 pickle slice and 1 more slice of cheese.
  2. Heat in the microwave for about 30 seconds--just long enough to melt the cheese.
  3. Spread 1/2 teaspoon mustard on the inside of a lettuce leaf, top with the layered meat and cheese, and roll it up.
  4. Secure with a toothpicks.
  5. Repeat to make 4 total.
  6. 1 (5-pound) bone-in fresh pork shoulder half (preferably arm picnic)
  7. 1 (16-ounce) bottle no-sugar-added Italian dressing (recommended: Paul Newman's Olive oil and Vinegar)
  8. 2 limes, juiced
  9. 2 tablespoons chopped fresh cilantro leaves
  10. 1 tablespoon kosher salt
  11. 1/4 teaspoon freshly ground black pepper
  12. 3 bay leaves
  13. Preheat oven to 325 degrees F.
  14. Score the fat and skin on the pork shoulder in a hatch mark fashion.
  15. Place the shoulder in a roasting pan lined with a rack, and pour the dressing over it.
  16. Rub the shoulder with the remaining ingredients and roast uncovered for 1 hour.
  17. Tent the shoulder loosely with aluminum foil and continue roasting while basting occasionally, until the meat starts to easily pull apart from the bone, about 1 1/2 hours more.
  18. Transfer the shoulder to a cutting board and let rest for 15 minutes.
  19. Trim off any excess fat and cut into thin slices.
  20. Yield: 8 servings
  21. Prep Time: 15 minutes
  22. Cook Time: 2 to 2 1/2 hours
  23. Ease of preparation: easy
  24. Nutritional Analysis per Serving:
  25. Calories: 589
  26. Total Fat: 49
  27. Saturated Fat: 10
  28. Carbohydrates: 3
  29. Fiber: 0

sugar, swiss cheese, pork roast, kosher dill pickle, yellow mustard, outer, toothpicks

Taken from www.foodnetwork.com/recipes/cubano-lettuce-wrap-recipe.html (may not work)

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