Cuban Pan con Lechón (Roast Pork Sandwich)

About This Recipe

Pan con lechón is Cuba's most consumed street food — a crusty Cuban bread roll piled generously with slow-roasted mojo pork, crispy skin, raw onion, and mojo sauce. Unlike the pressed Cuban sandwich, pan con lechón is served open-faced or simply stacked, hot and immediate, eaten standing at a street stall in Havana. Its simplicity is its genius.

Ingredients

Serves 4

• 400 glechón asado (roast pork), warm, pulled or sliced
• 4 piecesCuban bread rolls or hoagie rolls
• 1 mediumwhite onion, very thinly sliced
• 1/2 cupmojo sauce (sour orange, garlic, olive oil)
• 2 tbspyellow mustard

Instructions

1. 1

   Make quick mojo sauce

   If not using leftover mojo: combine 1/4 cup sour orange juice, 3 minced garlic cloves, 1/4 tsp cumin, 2 tbsp olive oil, and salt. Mix well.

2. 2

   Toast the bread

   Split rolls and toast cut-side down on a pan until lightly golden.

3. 3

   Assemble

   Spread mustard on one side. Pile generously with warm roast pork. Top with raw onion slices.

4. 4

   Drizzle and serve

   Drizzle mojo sauce over the pork. Serve immediately, open or pressed.

Variations

• •

  Add sliced Swiss cheese and press for a Cubano style

• •

  Use leftover slow-cooker pulled pork

• •

  Add pickled jalapeños for heat

• •

  Vegetarian: swap the protein for roasted king oyster mushrooms, smoked tofu or cooked chickpeas — adjust seasoning slightly upward to compensate.

Storage

Assemble to order — pre-assembled sandwiches get soggy.

Frequently Asked Questions