Fried Pies & Fireflies: Cuban Roast Pork Sandwich with Cuban Mayo and Grilled Peach Salsa

Sharing this new pork roast recipe today.
It is a little involved---none of that "quick and easy" stuff
with this recipe...but it was rather delicious!
Just plan ahead and pace yourself...they will thank you for it :)

Cuban Roast Pork Sandwich

baguettes

roasted garlic mayo

roast pork

2 large onions, caramelized

roasted peach salsa

Cuban Roast Pork

1 cup mango juice

2 cups orange juice

2 tbsps olive oil

1 lime, juice of

2 tbsps garlic, minced

1 tsp oregano, minced

1/2 tsp salt

1/2 tsp pepper

1 oz. rum--I used pineapple

3-4 lb. pork shoulder (bone in)

Cuban Mayo

1 bulb garlic

olive oil for drizzling

1 cup mayonnaise

2 tbsps olive oil

1 lime, juice of

1/2 tbsp dill pickle relish

For the pork:
Combine the mango juice, orange juice, olive oil, lime juice, chopped garlic, oregano, salt, pepper,

and rum in a large container or ziploc bag.

Place the pork in with the liquid and marinate

for a minimum of 3 hours or overnight.

When the pork is ready, save the marinade

and preheat the oven to 300°F.

Sear the meat on all sides in a lightly greased frying pan
or skillet until it’s nicely browned.

Remove the pork to a baking dish--

but don't wash the skillet--you'll use it later.

Pour the marinade into the baking dish.

Tent the meat with foil and bake for 2 hours.

Remove the foil and cook uncovered for another 2 hours,

basting the meat with the marinade ever 15 minutes

and turning the meat after an hour.

Remove from oven when the meat is fork-tender

and comes off the bone easily. Shred the pork with two forks.

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Place the pork roast in a dish or ziploc bag to marinate...

Mix the marinade ingredients in a large bowl...
Pour over the roast and marinate 3 hours or overnight...

When the time is up, remove from the marinade and
place in pan to sear all sides in a little olive oil...

Bake per the directions above and baste with
the marinade the last 2 cooking hours...

It will turn out simply amazing like this...

Make the Cuban Mayonnaise:

While the pork is cooking in the oven, slice the top off the garlic bulb and place it in a small baking dish or on a piece of foil

that has been pulled up at the edges (to form a bowl).

Drizzle a little olive oil over the top and bake in the oven
(next to the pork) for thirty minutes or until the garlic is soft.

Peel the skins off the garlic cloves and mash the garlic into a paste. Combine the garlic with mayonnaise, olive oil,

lime juice, and pickle relish. Stir until blended.

Caramelize the onions:

Peel and slice the onions into 1/4-inch strips.

Heat a little olive oil on medium flame in

the same pan you used to sear the pork.

When the oil is hot, add the onions and cook for 15-20 minutes, stirring occasionally to prevent burning.

Remove from heat when the onions are caramelized.

Use the same pan you used to sear the pork to caramelize the onions...
relax..
.it's a long slow process but so worth it!

Grilled Peach Salsa
1 onion
1 tomato
2 jalapenos, chopped and seeded
1/2 cup chopped cilantro
1 lb fresh peaches
juice of 1 lime
3 cloves of garlic

Chop the onion...