Pan con lechón Lucanian-style

Ingredients

In this adaptation, the traditional Cuban Pan con lechón is transformed into a Lucanian delight. The original dish features marinated roasted pork, while the Lucanian version incorporates slow-cooked pulled pork. The flavors are enhanced with Lucanian spices and the addition of pickled vegetables, which adds a tangy and refreshing element to the sandwich. The traditional Cuban bread is substituted with crusty Lucanian bread, giving it a unique texture and taste. We alse have the original recipe for Pan con lechón, so you can check it out.

• 2 pounds (900g) pork shoulder 2 pounds (900g) pork shoulder
• 1 tablespoon olive oil 1 tablespoon olive oil
• 1 onion, finely chopped 1 onion, finely chopped
• 3 cloves garlic, minced 3 cloves garlic, minced
• 1 teaspoon dried oregano 1 teaspoon dried oregano
• 1 teaspoon dried rosemary 1 teaspoon dried rosemary
• 1 teaspoon paprika 1 teaspoon paprika
• 1 teaspoon salt 1 teaspoon salt
• 1/2 teaspoon black pepper 1/2 teaspoon black pepper
• 1 cup (240ml) Lucanian red wine 1 cup (240ml) Lucanian red wine
• 1 cup (240ml) chicken broth 1 cup (240ml) chicken broth
• 1/4 cup (60ml) white wine vinegar 1/4 cup (60ml) white wine vinegar
• 2 tablespoons tomato paste 2 tablespoons tomato paste
• 4 crusty Lucanian bread rolls 4 crusty Lucanian bread rolls
• Pickled vegetables (such as cucumbers, carrots, and onions) Pickled vegetables (such as cucumbers, carrots, and onions)
• Lucanian sauce (recipe below) Lucanian sauce (recipe below)
• Lucanian Sauce: Lucanian Sauce:
• 1/2 cup (120g) mayonnaise 1/2 cup (120g) mayonnaise
• 2 tablespoons Lucanian chili paste 2 tablespoons Lucanian chili paste
• 1 tablespoon lemon juice 1 tablespoon lemon juice
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories: 450 kcal / 1884 KJ
• Fat: 20g (Saturated Fat: 5g)
• Carbohydrates: 30g (Sugar: 5g)
• Protein: 35g
• Fiber: 3g
• Salt: 1.5g

Preparation

1. 1.
   Preheat the oven to 325°F (160°C).
2. 2.
   Heat olive oil in a large oven-safe pot over medium heat. Add the chopped onion and minced garlic, and sauté until translucent.
3. 3.
   In a small bowl, combine dried oregano, dried rosemary, paprika, salt, and black pepper. Rub the spice mixture all over the pork shoulder.
4. 4.
   Push the onion and garlic to one side of the pot and place the seasoned pork shoulder in the pot. Sear the pork on all sides until browned.
5. 5.
   In a separate bowl, whisk together Lucanian red wine, chicken broth, white wine vinegar, and tomato paste. Pour the mixture over the pork shoulder.
6. 6.
   Cover the pot with a lid and transfer it to the preheated oven. Cook for approximately 3-4 hours, or until the pork is tender and easily shreds with a fork.
7. 7.
   Remove the pot from the oven and let the pork rest for a few minutes. Using two forks, shred the pork into bite-sized pieces.
8. 8.
   To prepare the Lucanian sauce, combine mayonnaise, Lucanian chili paste, lemon juice, salt, and pepper in a bowl. Mix well.
9. 9.
   Slice the crusty Lucanian bread rolls in half. Spread a generous amount of Lucanian sauce on both sides of the bread.
10. 10.
    Layer the shredded pork on the bottom half of the bread. Top with pickled vegetables and cover with the other half of the bread.
11. 11.
    Serve the Pan con lechón Lucanian-style immediately and enjoy!

Treat your ingredients with care...

• Lucanian chili paste — Adjust the amount according to your spice preference. Add more for a spicier sauce or reduce for a milder flavor.

Tips & Tricks

• For a smoky flavor, you can add a small amount of smoked paprika to the spice rub.
• If you prefer a tangier sauce, add a splash of white wine vinegar to the Lucanian sauce.
• To save time, you can prepare the pickled vegetables in advance and store them in the refrigerator until ready to use.
• Leftover pulled pork can be stored in an airtight container in the refrigerator for up to 3 days and used for other recipes like tacos or salads.
• If you don't have Lucanian bread rolls, you can use any crusty bread of your choice.

Serving advice

Serve the Pan con lechón Lucanian-style with a side of crispy fries or a fresh salad for a complete meal. It pairs well with a glass of Lucanian red wine to complement the flavors of the dish.

Presentation advice

To enhance the presentation, you can garnish the sandwich with fresh herbs such as parsley or basil. Serve it on a wooden cutting board or a rustic plate to showcase the Lucanian charm.