Thursday, April 9, 2009

Gettin' my MOJO on...

A couple of months ago, Cody had a Cuban Sandwich at the Cheesecake Factory that was really good. I've been wanting to try to make one at home since the concept of the sandwich seemed relatively easy. I googled for a recipe, and found a cool site with an interview from three Cuban guys who run a restaurant in Tampa. Their recipe seemed a little more detailed (not hard, just several steps) than what I was expecting, but the results were totally worth it!

Mojo Marinade for Lechon Asado (Roast Pork)
10 cloves garlic
1 teaspoons salt
1/2 cup lemon juice
1/2 cup minced onion
1 teaspoon oregano
1/2 cup olive oil
Mash the garlic and salt together.
Add dried oregano, onion, and the lemon juice to the mash and mix thoroughly.
Heat oil in small sauce pan, add the mash to the oil and whisk. Pierce pork as many times as you can with a sharp knife or fork.
Pour garlic mixture (save a little for roasting) over pork, cover and let sit in refrigerator for 2-3 hours or overnight.

Place the pork fattest side up in an open roasting pan. Place pan in oven preheated to 325 degrees. Spoon extra marinade over the roast occasionally as it cooks. Using a meat thermometer, roast should be removed from the oven when the temperature reaches 155 degrees F. (I baked my roast for 3 hours.)
Immediately cover with foil and let rest for 10 minutes before slicing and serving. The roast will continue to cook after you remove it from the heat. A perfectly cooked pork roast will be pale white in the middle and the juices will run clear.

Not really a picture perfect roast, but the flavor is awesome!

For the sandwich:

Foccacia Bread
1 pound lechón asado (roasted Cuban pork) pulled into small pieces or slices
4 slices provolone cheese
Sliced dill pickles
Yellow mustard (optional)
Mayonnaise (NEVER!!)

Slice round bread loaf and layer pickles, pork and cheese. Top sandwich. Wrap in foil and bake at 350 degrees until cheese is thoroughly melted--approximately 15-20 minutes.