Pan Con Lechón

Ingredients

  • 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 oz. Green Mojo Sauce

Preparation

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.