Pan Con Lechón
- 1 ct. Par-Baked French Roll, baked per package instructions
- ¼ tsp. GFS Pan Coating Spray
- 1 Tbsp. Grape Seed Oil
- 3 oz. Spanish Onion, sliced into thin strips
- 1 tsp. Chopped Garlic
- 4 oz. Braised Pork
- 1/4 c. Pork Base
- 20 lb. GFS Boneless Pork Butt
- 2 c. GFS Canola Oil
- 1 lb. Spanish Onions, trimmed and diced
- 2 oz. Chopped Garlic
- 8 ct. Trade East Bay Leaf
- 1 oz. Green Mojo Sauce
- 1 ½ lb. Poblano Peppers, trimmed
- 1/2 c. Primo Gusto Extra Virgin Olive Oil
- 12 oz. Spanish Onions, trimmed and thinly sliced
- 1 Tbsp. Chopped Garlic
- 1 qt. Harvest Valley Orange Juice
- 1 oz. Markon Cilantro, trimmed
- ¼ c. Fresh Lime Juice
- 1 Tbsp. Kosher Salt
Wash hands. Wash all fresh, unpackaged produce under running water. Drain well. 1] In a large pot, bring 1 gal. of water to boil. Add pork base. Slice pork into 5” x 5” pieces. Season with salt and pepper. Add the oil to a heated rondeau. Sear the pork in batches on all sides until browned. Place in two 4” stainless-steel hotel pans. 2] Add onions, carrots, garlic, and bay leaves to the rondeau. Cook until vegetables are caramelized and tender. Pour equal amounts of stock between the two pans of pork. Cover the pan tightly with foil. Place in a 300°F oven. Cook for 2½ to 3 hours, or until spoon-tender. CCP: Final internal cooking temperature must reach a minimum of 145°F, held for a minimum of 15 seconds. 3] Place the pork in clean 4” full stainless-steel hotel pans. Let cool. Hand-pull while still warm. Place in a storage container. Cover, label, date, and refrigerate for future service. CCP: Refrigerate at 41°F, or below.
Green Mojo Sauce
Wash hands. Wash all fresh, unpackaged produce under running water. Drain well. 1] Place whole peppers on an open-gas burner. Char on all sides, but do not overcook. Place in a single layer in an uncovered stainless-steel hotel pan to cool. 2] Cut around the core and remove. Slice peppers open lengthwise. Remove any remaining seeds. Turn the pepper over with the charred side up. Scrape the charred skin off of the outside of the peppers with a small knife. Wipe off any excess charred skin with paper toweling. Dice into 1” pieces. 3] Place 2 oz. of olive oil in a heated, nonstick sauté pan. Add the onions and garlic. Sauté over medium heat until caramelized. Let cool. 4] Combine orange juice, remaining olive oil, peppers, onions, cilantro, lime juice and salt in a blender. Blend until smooth. Transfer to a nonreactive storage container. Cover, label, date and refrigerate until needed. CCP: Refrigerate at 41°F, or below.
To prepare à la carte:
Wash hands. Wash all fresh, unpackaged produce under running water. Drain well. 1] Slice bread in half lengthwise. Spray both inside halves with pan spray. Place on a heated flat griddle, oiled-side down. Cook until golden-brown. 2] Add 1 Tbsp. of oil to a heated, nonstick sauté pan. Add 3 oz. of onions and 1 tsp. of garlic. Season to taste with salt and pepper. Sauté until caramelized and tender. 3] Add 4 oz. each of braised pork and braising liquid to the onions. Bring to a boil until liquid reduces by half. Place the pork and onions onto the bottom half of the bread. Pour any excess liquid over the top of the pork. Ladle 1 oz. of green mojo sauce over the top of the pork. Place the top of the sandwich against the pork.
Nutritional Info (per serving)
- Calories: 1,005
- Fat: 67 g.
- Sodium: 990 mg.
- Carbohydrates: 62 g.
- Protein: 41 g.