Cuban Pork Shoulder Sandwich

Now, I am a girl who likes all different kinds of flavors. There is  very little that I do not like, and so I recently tried out a little restaurant here in Seattle called Paseo. Let me tell you they were amazing!  They apparently have the fourth best sandwich in the country! Well I unfortunately do not live within walking distance to this little hole in the wall and so I decided to set out and find a recipe that could be similar to it, and I think I have done it. Now, it is not exact, but similar, and I hope you all enjoy it!

Oh and for those of you who do not like onions I beg of you to put them on the sandwich. The onion flavor is not intense and I think the caramelized onions make this dish.

I made this to serve three but had enough left overs for two more sandwiches. 

So here is what you will need:

Marinade
1 Pork Shoulder ( mine was 2.5 lbs)
15 garlic cloves
1 tsp salt
1/2 onion
2 teaspoons ground oregano
1 cup Orange juice
1/4 cup lemon juice
1/4 cup  lime juice
3/4 cup olive oil.

For the assembly:
Bread (I used the Costco  torta sandwich rolls)
Caramelized onions (Recipe is below)
Mayo (My folks used dijonnaise and thought it worked. It may work for you other calorie conscious people)
picked jalapenos 
Romain leaves
Fresh cilantro leaves

Caramelized onions:
1 Onion
1 TBS oliveoil
1 tsp salt
1 tbs sugar

Now for how to do it

1. In a food processor (If you don't have one a blender will work)  pulse the salt and garlic together.
2.  Chop up onion and pulse it with the salt garlic mixture.
3. Add the juices and oregano and pulse again
4. heat the olive oil on the stove and then add the garlic mixture.
4.5 heat the sauce through.
5. Put the pork shoulder in a bowl and poke holes all thorough it, with a knife or fork, on all sides.
6. Pour the marinade  over the meat.  Cover and refrigerate for 4 hours or  over night.

The next park can be done in a  crockpot or an oven. I did it in the oven.

7. Preheat the oven to  325F
8.  Cook the meat uncovered for one hour per pound of the meat and then add a half hour.  ((Basically cook until it can shred easy))
9. Let the meat rest on a cutting board for ten minutes then cut the fat off and shred it up.
10. Drain the fat from the dish you cooked the meat in and them pour the yummy juices into a large pan, and add the meat with a half cup of water and  bring to a simmer. cook for ten minutes.

As the meat is simmering you can  caramelize the onions,

How you do it:

1: Warm olive oil over medium high heat.
2. As the olive oil heats cut the onion up into half moon about a  quarter inch to a half inch in width.
3. Sautee the onions in the olive oil and add salt and sugar until onion reduces and  turn to a light brown color.

Now you can assemble the sandwich!
I recommend toasting the bread in oven  for maximum deliciousness.

And this is your final product!