Mojo marinated pork for medianoche sandwich

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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.

Marinade:

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.

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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.