patronage of our affiliate
partners supports this web site.
We thank you! In other words, please shop at LBC
Buy at AllPosters.com
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
highly seasoned, richly flavored meat that’s cooked until it’s falling
the bone is delicious in Cuban Sandwiches [recipe follows], wrapped
or served with rice and beans. Allow time for the pork
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
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,
make 1-inch-long slashes in the skin, about 2 inches apart. Rub
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
and Sazón. Stir in the green bell pepper and then add the pork,
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
or until the meat is very tender. Let the pork cool in the liquid.
the pork to a cutting board and discard the skin and fat. Strain
juices into a glass measure and skim off the fat. Slice or shred the
pork meat before serving. Pas the pan juices separately.
ahead: The roast pork and its pan juices can be refrigerated
for up to 3
“Chipotle mayonnaise gives this Cuban classic a Mexican twist.
You can use
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
(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
naise. Assemble sandwiches with the ham, cheese, pickles and
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
low heat. Arrange the sandwiches on the griddle; cover with a
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.
Ampudia, Café Habana, New York City
Any good microbrew would be great with this flavorful pork, ham
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
Index - Pork Recipe Archives
Cinco de Mayo Recipe Index
Index - Summer Holiday Recipes
Daily Recipe Index
Recipe Archives Index