If you are ever in Seattle, you need to have lunch at Paseo. In an effort to mimic our other-worldly experience with the cuban pork sandwich, I experimented in my kitchen. The results were pretty close to the real deal-
Marinate a pork shoulder for at least 5 hours in the following:
2 cups orange juice
3 TBSP olive oil
3 TBSP lime juice
5 cloves garlic, chopped
2 TBSP brown sugar
2 tsp fresh or dried oregano
3/4 tsp each salt & pepper
After marinating, sear the outside of the pork for about 10 minutes on high. Then roast in oven at 300 degrees in the marinade and with tented foil for about 45 min. (this, of course depends on the size of your pork-mine was about 5 lbs.), basting frequently.
Flip the meat, remove foil and cook for another hour and a half. Let rest for 10 minutes before cutting.
In the mean time, slice two onions and saute in olive oil and a little salt until carmelized.
Also, mix 3-4 cloves of garlic (diced) and a tablespoon of relish into about 1/2 cup of olive oil mayo. Spread the mayo onto a baguette- you want a chewy interior on your bread b.t.w.- and toast it in the broiler for a few minutes. The mayo should puff up a little and the flavors will seep into the bread. Lay a few leaves of romaine, preferably crispy pieces, on the bottom half of the bread. Layer the sliced meat, a generous amount of carmelized onions, and some chopped cilantro over the romaine. If you want to spice it up, add some pickled jalepenos. In order to preserve the innards of the sandwich, wrap it in foil and peel it back a little at a time to eat.