Saturdays are for Pan con Lechón, batido de mamey, y familia. Abuela Conchita LOVES a good Pan con Lechón — and if you've spent any time in Miami, you know how sacred this sandwich is in Cuban households. Most famous after the Noche Buena feast, when there's leftover lechón to put to good use. But honestly? We Cubans eat it all year round whenever we need a little reminder of home. So make it whenever you want. And don't forget the batido de mamey — this duo is one you really have to try.
Ingredients
• Conchita Extra Virgin Olive Oil
• 1 loaf of Cuban bread
• 1 Pound pork
• 4 Cloves of garlic
• 2 Limes
• 1 onion thinly sliced
• ½ 24oz Conchita Mojo Criollo Marinade
• 3 tbs Conchita Guava BBQ sauce
How to make it
Sauté the garlic and onions in Conchita Extra Virgin Olive Oil in a medium saucepan for 5 min (onions first until golden, then add garlic).
In a foiled pan, place the pork and pour the sautéed garlic and onion mix along with ½ cup of Conchita Mojo Sauce.
Bake the pork at 325°F for 45 min.
Once cooked, squeeze the limes over the pork and add another ½ cup of the Conchita Mojo Criollo. Mix well.
Place the seasoned pork over the two slices of Cuban bread and add the Conchita Guava BBQ Sauce over it before closing the sandwich.
Place the sandwich on a griddle until the bread is crispy.
