Cuban Pork Roast Sandwich - cooking recipe

Ingredients

Pork Marinade
1 cup mango juice
2 cups orange juice
2 tablespoons olive oil
3 limes, juiced
2 tablespoons garlic, minced
1 teaspoon oregano
1/2 teaspoon salt
1/2 teaspoon pepper
1 ounce rum
3 -4 lbs pork shoulder
Aioli Spread
1 slice white bread, crust removed
2 tablespoons white wine vinegar
6 garlic cloves, crushed
2 egg yolks
1/2 teaspoon lemon zest
3 tablespoons lemon juice
1/2 teaspoon saffron thread
1 teaspoon sea salt
1/4 teaspoon fresh ground pepper
1 1/2 cups olive oil, regular
Caramelized Onions
3 large yellow onions
Sandwich
12 French baguettes (I like Bahn Mi style buns from Q Bakery)
1 cup pickled jalapeno pepper
1 bunch romaine lettuce
1/2 cup fresh cilantro

Preparation

Prepare Pork for Slow Cooking (1 day):
Combine marinade ingredients.
Stab the pork all over to allow for better marinade penetration.
Marinade pork for 12-24 hours.
Remove from marinade and bring to room temperature (reserve marinade for later).
Heat large skillet with a small amount of olive oil until smoking hot.
Sear pork on all sides in skillet.
Leave the pan alone and keep it for cooking onions later.
Place pork in roasting pan, and pour marinade into pan (ideally pan should be about 3 inches wider/longer then pork.).
Loosely tent pan with foil.
Slow Cook Pork (preferably use Traeger pellet grill):
Place in 300 degree oven (or preferably Traeger pellet grill).
Cook for 2 hours tented.
Reduce heat to 250.
Cook for 1 more hour uncovered, basting every 20 minutes with marinade.
Turn Pork over and cook for 1 more hour, basting every 20 minutes with marinade.
Your cooking time will vary depending on meat and pan size. Uncovering the pan is done to reduce the marinade. Your goal is to use most of the marinade but not to burn it. You will still have considerable burnt and caramelized pieces at the end of the cooking cycle. Re-cover the pan if necessary, to preserve liquid. The pork should basically fall apart by the end of the cooking cycle.
Remove pork, cover with foil and let sit for 30 minutes.
Pull the pork apart into medium sized chunks with claws.
Aioli (prepare while cooking pork and refrigerate):
Soak white bread in vinegar.
Place it in a kitchen aid mixer with all remaining ingredients EXCEPT olive oil.
Whip on medium setting until thoroughly blended.
Slowly drizzle in NON-Extra virgin (regular) Olive Oil. Increase speed of the mixer as it begins to emulsify and turn into a mayonnaise-like consistency.
Place in refrigerator.
Caramelize Onions (Prepare while letting the pork rest):
Cut onion into thick slices (about 1/2 inch wide).
Heat pan used for searing pork over Medium/low heat adding a little olive oil.
Add onion to pan.
Slowly caramelize onions, stirring occasionally. Onions should be soft and browned, but not burnt.
Prepare the sandwich:
The original used a harder roll sliced completely in half. I use a Bahn Mi roll cut more like a Philly steak sandwich bun. I get my buns at Q Bakery in Columbia City. This allows me to stuff the sandwich and not have a complete mess.
Cut roll and LIGHTLY toast inside.
Spread Aioli generously on inside.
Add some cilantro, a branch of romaine, a few jalapenos, some caramelized onions, and stuff with pork.
Finally, eat the best sandwich ever.