Cuban-Style Pulled-Pork Sandwiches

goodfood.com.au

As a Cuban, I have mojo – the nation's garlic-laden marinade – running through my veins. I remember watching my mum and grandmother dress a suckling pig with it before slow-roasting the meat in an outdoor oven – the centrepiece of our big family gatherings. My favourite part of the meal came the next day, though, when we'd warm up all the leftover meat and stuff it into soft Cuban bread rolls. Here, we're making the process easier using pork shoulder and the kitchen oven. As a Cuban, I have mojo - the nation's garlic-laden marinade - running through my veins. I remember watching my mum and grandmother dress a suckling pig with it before slow-roasting the meat in an outdoor oven - the centrepiece of our big family gatherings. My favourite part of the meal came the next day, though, when we'd warm up all the leftover meat and stuff it into soft Cuban bread rolls. Here, we're making the process easier using pork shoulder and the kitchen oven.

8 garlic cloves, peeled

1½ tsp ground cumin

1 tsp freshly ground black pepper

2 tsp dried oregano

1 tbsp fresh oregano, chopped

juice of 2 oranges

juice of 2 limes

4 tbsp olive oil

1.5kg boneless pork shoulder, skin off

½ bunch mint leaves, chopped, to serve

6 bap rolls*, to serve

white onion, thinly sliced, to serve

Directions at goodfood.com.au

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