Serves 4-6 Prep 10 min Cook 4-5 hrs Ready ~ 5 hrs
This recipe is inspired by the sandwich I had during my visits to the bakery my tia Mariana worked at in Guayaquil, Ecuador. The bakery smelled like heaven and they had these amazing pork sandwiches with pickled onions that I still dream about. I put this together based off of memory + with some help from Abuelita's Aliño.
This recipe is super simple and can be prepared beforehand + put together when its time to eat. Enjoy!
3 lbs of pork shoulder
1 white onion
10 garlic cloves
1 red onion
french rolls or bolillos
First prep the pork: With a butcher knife, make about 10 small pockets for the garlic. Peel the garlic and place whole in each pocket.
Next, marinade the pork: Rub Abuelita's Aliño into the pork with olive oil - I would say about a tablespoon of each per pound.
Slice the white onion into thick slices and place in a dutch oven. Put the pork over the onions and add the juice of 2 lemons over the pork.
Cover and place in the oven at 450F for 25 mins. Lower to 220F for about 4-5 hours (about 1.5 hrs per lb). Once the internal temperature reaches 180F and falls apart, it's ready!
1. Thinly slice the red onion.
2. In an air-tight container, combine the onions with ~1-2 tablespoons of salt (to taste) and ~1 cup of fresh lemon juice.
3. Cover and let sit in the refrigerator for at least 24 hrs; 48hrs+ is best!