Description
Pan con lechon is made with leftover pork roast sautéed in a pan with mojo sauce and onions and served on Cuban bread. It’s great as pork sliders for appetizers or pan con lechon sandwiches for lunch. Yum!
Ingredients
1 lb leftover Cuban Roast Pork, roughly chopped or shredded (see note)
1 yellow or white onion, thinly sliced
4 sour oranges (see note)
2 large garlic cloves, crushed
Salt and Pepper to taste
1 loaf Cuban Bread (see note)
Dash of cumin and oregano (totally optional, but I like it)
Olive Oil
Instructions
Roughly chop the pork leftovers and squeeze the sour oranges to get about a half cup of juice. If you can’t find sour oranges, use 1/4 cup each of fresh squeezed lime juice and orange juice.
Heat a skillet (cast iron is preferred) over medium heat. Add 2 tablespoons olive oil to the skillet and sauté the pork until cooked through and crispy on the ends. The best way to do this is to let the pork cook for a few minutes on one side and then turn the pieces over and let the other side crisp up a bit. The amount of crispy edges is a matter of taste so cook more or less to get the desired texture. Remove from skillet, leaving the drippings.
Add enough olive oil to coat the skillet and add the onions and garlic and sauté until the onions are soft and translucent, about 4 minutes. Once cooked, remove from the heat and add the sour orange juice and salt and pepper to taste. You can also add a dash of cumin and oregano, if you like. (Mami doesn’t but she’s not watching!)
Heap the pork on the bread and top with the mojo and onions sauce.
Notes
If you don’t have Cuban roast pork, you can use any leftover roast pork you have on hand.
Sour oranges can be found at Latin markets. But if you can’t find them, substitute with equal parts fresh squeezed lime juice and orange juice. Do not use lemons, though. You want that limey punch! If you do find the sour oranges, I’m having you get a few extras because they don’t always have enough juice (the juice yield can be a bit hit or miss.) If they’re juicy you won’t need to use all four.
Cuban bread can be found at Latin markets. But if you can’t find it, you can substitute sub rolls or slider buns.
The yield is all going to depend on what type of bread you use. But if you use slider buns, I add just under two ounces of pork to each. So you could make nine slider buns or four pork sandwiches. Of course, you may have more than 1 pound of meat. In that case, make a little more mojo and onions and invite me over!
Nutrition
- Serving Size: 1 slider bun
Keywords: Pan con lechon, roast pork sandwich, leftover pork roast recipes, pork sliders, Cuban roast pork, yuca fries