Mojo marinated pork for medianoche sandwich

One of the essential ingredients of the most delicious sandwich ever, the Cuban medianoche sandwich, is the garlic, lemon, lime and orange marinated pork roast.


2 cloves of garlic
1/2 small onion, minced
1/4 tsp. dried oregano
1/2 orange, juiced
1/2 lime, juiced
1/2 lemon, juiced

This is an unusually small amount of marinade because I marinated in a vacuum sealed bag, greatly reducing the amount of marinade required. If you marinate in a container or even a zip-lock bag, you'll need a lot more.

Remove excess fat from a boneless center cut pork roast. Marinate at least overnight or for up to 2 days.

Since I was cooking in the sous vide I cooked it in the vacuum bag, marinade and all, for 2 hours at 155°F. The sous vide is great for this dish because the pork doesn't need to be browned because it's thinly sliced, and the sous vide guarantees a moist and flavorful "roast" (not actually a roast).

I have, however, made it in the oven (45 minutes at 350°F, or more for a larger roast) and it's very good that way too.

Rapidly chill in cold water then refrigerate. Remove from the bag and discard the marinade. Thinly slice. I use 2.8 oz. per sandwich.