Cuban Roast Sandwiches
INGREDIENTS
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For the roast pork:
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3 ½ pounds bone-in pork shoulder, or 3 pounds boneless
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10 cloves garlic, coarsely chopped
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1 ½ tablespoons kosher salt
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2 teaspoons freshly ground black pepper
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2 cups orange juice
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½ cup lime juice
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2 tablespoons dark brown sugar
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2 tablespoons chopped fresh oregano
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½ cup extra-virgin olive oil
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1 cup (about 1 large) diced onion
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2 bay leaves
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For the garlic mayonnaise:
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2 tablespoons finely minced garlic
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¼ teaspoon garlic salt
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1 cup mayonnaise
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3 tablespoons sweet relish
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1 teaspoon freshly squeezed lemon juice
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For the sandwiches:
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2 tablespoons extra-virgin olive oil
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1 large yellow onion, cut into ¾-inch rings
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Six 7-inch-long pieces baguette, split, toasted, and buttered
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12 to 18 sprigs of cilantro
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Pickled jalapenos
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Romaine lettuce leaves
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