INGREDIENTS
- La Lechonera Natural Mojo Criollo
- 3-4 Lb Pork Loin Roast
- 6-8 Whole Garlic Cloves, Peeled
- Pork Rub
- Apple Juice And Apple Cider Vinegar For Spritzing
- Honey, Brown Sugar And Apple Juice
- Ham
- Swiss Cheese
- Classic Yellow Mustard
- Mayonnaise
- Dill Pickle Slices
- Whole Loaf Cuban Bread- Or French
- Charcoal And Wood For Smoking (Apple, Cherry, Pecan, Etc.)
INSTRUCTIONS
- Make several small cuts in roast and insert whole garlic cloves. Place
roast in non-reactive pan or large zip top bag. Add la lechonera natural
mojo criollo to cover. Marinate overnight, at least 12 hours.
- Cut roast in half for easier handling, if desired.
- Fire up grill and set to 225-250 deg.
- Remove roast and drain marinade. Apply rub and place in grill. Smoke
roast for approximately 11⁄2 - 2 hours. Spritz every 20-30 min. After 11⁄2
- 2 hours, add 1⁄4 - 1⁄2 cup each brown sugar, honey and apple juice to
bottom of aluminum foil pouch. Place roast in pouch and wrap tightly.
Continue cooking till roast reaches internal temp of 140-145.
- Remove roast and place in cooler to rest for 30 min.
- Pull garlic cloves from roast and use to make a roasted garlic aioli.
Add some la lechonera natural mojo criollo for added flavor.
- Assemble sandwich: slather bread with mustard and garlic/mojo aioli.
Layer on slices of la lechonera natural mojo criollo marinated smoked
pork, ham, swiss cheese and pickles.
- Place sandwich in press to warm or use hot pan with another
weighted pan on top to create this la lechonera natural mojo criollo
kicked up version of a classic cuban medianoche sandwich. Yoakum
texas style!!!
