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Mexican Roast Pork and Cuban Sandwiches (McIlhenny Company) 

"The gentle art of gastronomy is a friendly one. It hurdles the language
barrier, makes friends among civilized people, and warms the heart."
~ Samuel Chamberlain

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La Belle Cuisine


Mexican Roast Pork

Food & Wine 2000:
an Entire Year's Recipes from
America's Favorite Food Magazine

Food & Wine Books, Editor in Chief Judith Hill,
2000, American Express Publishing Corp.


Food & Wine - One Year Subscription 

6 to 8 servings

“This highly seasoned, richly flavored meat that’s cooked until it’s falling
off the bone is delicious in Cuban Sandwiches [recipe follows], wrapped
in warm tortillas, or served with rice and beans. Allow time for the pork
to marinate overnight.”

One 8-pound whole fresh pork shoulder, boned
1 1/2 tablespoons minced garlic
1 cup plus 2 tablespoons white vinegar
3/4 cup fresh lime juice
1/4 cup fresh grapefruit juice
1/4 cup fresh orange juice
2 tablespoons dried oregano, crumbled
1 tablespoon freshly ground pepper
1 teaspoon Goya adobo seasoning [or adobo]
1 teaspoon Goya Sazón with Coriander and Annato
1 large green bell pepper, coarsely chopped
1 medium onion, coarsely chopped

1. Set the pork shoulder on a work surface. Using a small, sharp knife,
make 1-inch-long slashes in the skin, about 2 inches apart. Rub the
garlic into the slashes and along the underside of the pork shoulder.
2. In a large glass or ceramic bowl, combine the vinegar with the lime
juice, grapefruit juice, orange juice, oregano, pepper, adobo seasoning
and Sazón. Stir in the green bell pepper and then add the pork, skin
side up. Refrigerate overnight, turning the meat once or twice. Bring
to room temperature before cooking.
3. Preheat the oven to 400 degrees F. Transfer the pork shoulder and its marinade to a roasting pan. Cover with foil and roast for about 3 hours,
or until the meat is very tender. Let the pork cool in the liquid. Transfer
the pork to a cutting board and discard the skin and fat. Strain the pan
juices into a glass measure and skim off the fat. Slice or shred the
pork meat before serving. Pas the pan juices separately.

Make ahead: The roast pork and its pan juices can be refrigerated
for up to 3 days.


Cuban Sandwiches

Makes 6 sandwiches

“Chipotle mayonnaise gives this Cuban classic a Mexican twist.
You can use a loaf of soft Italian bread instead of rolls.”

1/2 cup mayonnaise
4 canned chipotle chiles in adobo
6 long sandwich rolls, split in half
6 thin slices Black Forest ham
12 thin slices imported Swiss cheese
2 kosher dill pickles, thinly sliced lengthwise
1 1/2 pounds Mexican Roast Pork [recipe above],
thinly sliced or shredded (about 3 cups), plus
reserved pan juices

1. In a mini-processor, combine the mayonnaise and chipotles and process until smooth. Spread the cut sides of the rolls with the chipotle mayon-
naise. Assemble sandwiches with the ham, cheese, pickles and pork.
Top the meat with a spoonful of the pork pan juices and season with
salt. Close the sandwiches; tuck in any overhanging filling.
2. Preheat the oven to 325 degrees F. Set a large griddle over moderately
low heat. Arrange the sandwiches on the griddle; cover with a large
baking sheet weighted down with several heavy skillets. Cook the
sandwiches, turning once, until crisp outside, about 6 minutes.
3. Transfer the sandwiches to a cookie sheet and bake until the cheese is melted, about 8 minutes. Cut the baked sandwiches in half and serve immediately, passing the remaining pan juices separately.
- Richard Ampudia, Café Habana, New York City

Beer – Any good microbrew would be great with this flavorful pork, ham
and cheese sandwich. A Dos Equis or a Red Stripe would be an easy match.

Featured Archive Recipes:
Roast Pork Calypso Style
Caribbean Feast from the White Dog Cafe
Caribbean Jerk-Style Roast Fresh Ham
(Michael Lomonaco)

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