We finished off last week with a Puerto Rican style pork roast – marinated in Worcestershire and hot sauce, then studded with sliced garlic, green olives, and pepperoni before being roasted.
It was very good, and we all thoroughly enjoyed it for dinner, but, there was the matter of leftovers.
My dad would’ve eaten the sliced pork on white bread with a bit of ketchup, but I had another idea…
You may recall the citrus marinade I used to turn leftover roast chicken into a most excellent Cuban-style treat.
Well. How would that work with pork?
Very, very well, as it happens.
•Puerto Rican pork roast, chopped*
•1 orange, juiced
•1 lemon, juiced
•1 lime, juiced
•1/2 tsp seasoned salt
•1/2 tsp Pepper-Orange Seasoning
•1 sweet onion, sliced
•Cooking oil, butter, or duck fat
•1 cup mayonnaise
•1/4 cup Italian dressing
•1 tbsp Cajun Power Spicy Garlic Pepper Sauce – or your fave hot sauce
For the Sammiches:
•Balsamic roasted tomatoes
•Sliced pickles or relish
•Shredded Swiss cheese
*Or, any leftover pork.
Trim the fat from leftover sliced pork roast, then roughly chop.
Add the pork pieces to a gallon sized zipper bag, then pour the orange, lemon, and lime juices over. Add the salt and Pepper-Orange Seasoning, close the bag, and give it all a good couple of tosses and twists and squeezes to make sure each pork piece is nicely coated.
Stash in the fridge for at least 30 minutes – but as always, the longer, the better, I put mine together in the morning for dinner that evening – giving the bag a flip and a squeeze when you think to.
When ready to cook, melt the oil or fat in a large sauté pan over medium heat, then add the sliced sweet onion and cook untl translucent.
Add the marinated pork – with the marinade, raise the heat to medium high/high, and cook until the liquid is reduced (about nine minutes), and then the pork is nicely browned and crispity – mebbe another nine or ten minutes.
Serve on a lightly toasted flour tortilla spread with the medianoche mayonnaise and add whichever toppings you like.
If you don’t feel like treating this as a sammich filling, try it over rice, with mebbe some sliced avocado on the side.
It really is all good; almost good enough to just roast a bit of pork and then trim it just so’s you can make this Cuban inspired taste treat.