Recipe: Cuban-Style Pork Roast and Cuban Sandwiches for a Crowd

CUBAN-STYLE PORK ROAST

"The meat cooks low and slow and needs very little attention. I serve it with lots of rice, boiled yucca or potatoes, and some greens."

10 cloves garlic, peeled
4 tablespoons fresh oregano leaves (from about 5 sprigs) (or 2
teaspoons dried oregano)
4 tablespoons extra-virgin olive oil
3 whole limes, cut in pieces
1 tablespoon coarse salt
1 (7 1/2-lb) boneless pork shoulder (also known as pork butt or picnic shoulder)

Puree the garlic, oregano, olive oil, limes, and salt in a blender or food processor.

Place the meat in a roasting pan, and score the fat on top of the pork. Rub the garlic mixture all over the pork. Cover and refrigerate overnight or up to 24 hours. Flip the roast occasionally and redistribute the rub.

WHEN READY TO COOK:
Remove the meat from the refrigerator 30 minutes before cooking.

Preheat the oven to 250 degrees F.

Place the pan in the oven, fat side up, and add 1 cup of water to the pan. Roast, uncovered, occasionally basting the meat with juices and rub and turning the pan to promote even cooking. Cook for 6 to 8 hours, until the meat easily shreds. Let rest for 15 minutes, then shred and serve.

VARIATION:

CUBAN SANDWICHES FOR A CROWD:
This recipe yields enough pork for 4 baguettes, or 16 pieces.

Thinly slice the pork. Slice open baguettes. Spread one side with mustard and mayonnaise. Layer on pork, sliced ham, and Swiss cheese. Spread the other side with the pan drippings and close the sandwich. Wrap the sandwiches in foil, then weight down with pans, cans, bricks, or books.

When ready to serve, warm in 200 degree F oven for 30 minutes. Unwrap, then slice into individual sandwiches.

Here's a quick trick for big flavor: blend unpeeled, seeded pieces of citrus as a foundation for a seasoning paste. You can rub this paste all over any meat and marinate for several hours before cooking.

Serves 6 to 8 as a dinner roast
Source: Mad Hungry: Feeding Men and Boys by Lucinda Scala Quinn