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Recipe

Ingredients pork

1 pork leg, shoulder or butt
3 limes, zest and juice
2 oranges, zest and juice
1 tbsp cumin
1 tbsp oregano
3 heads garlic
1 tbsp salt

Method

1. For the marinade for the pork, either blend everything in a blender or use a mortar and pestle as i have here.
2. Take your pork and score the flesh side of it and season with salt.
3. Place into a large dutch oven, pouring on half of the marinade, massaging in, flipping the pork over and repeating on the other side.
4. Place this in the fridge to marinate for at least 6 hours but preferably overnight.
5. The next day, preheat the oven to 125**°**c or 250**°**f and cook the pork for 6-7 hours or until fork-tender. Once the pork is cooked, remove it from the pot and set aside to rest.
6. While it’s resting, reduce the leftover marinade in the pot to a thick consistency but just make sure you check it every few minutes that it’s not too salty.
7. Remove the skin from the pork and using 2 forks, shred the meat. Stir through the reduced marinade once the pork is shredded.

Ingredients sandwich

Pulled pork
Baguette (or cuban bread if you can get your hands on some)
Sliced ham
Swiss cheese
Sour pickles
Yellow mustard
Butter

Method

1. Start by cutting your baguette in half, butter it and toast this in a pan over medium high heat.
2. To assemble your sandwich, start with a layer of mustard, followed by a layer or pulled pork, and next a layer of warmed ham, pickles and finally cheese.
3. Toast this on both sides with butter in the same pan over medium-high heat. Enjoy!