Cuban sandwich with baked pork "Pan con lechon"

Ingredients:

• 1 piece of boneless pork shoulder (1.8 - 2.7 kg)
• 4 slices Cuban bread (20 cm) or French baguette
• 4 cloves of garlic
• 1 large diced white onion
• 1 bay leaf
• 1 teaspoon fresh oregano
• 1 tsp cumin
• 1.5 cups of table vinegar
• 1/2 bunch cilantro (leaves removed)
• Salt and ground black pepper
• 2 tbsp. lard
• 2 thinly sliced ​​red onions
• Juice of 2 limes

Preparation:

1. Use a knife to make several holes in the pork and stuff it with garlic cloves.
   
   In a blender, puree the onion, bay leaf, oregano, cumin, vinegar, and cilantro. Season with salt and pepper. Pour the marinade over the meat and refrigerate for at least 2 hours.
2. Preheat oven to 160°C.
   
   Place the pork in a baking dish. Heat the lard and pour it over the meat. Cover and bake for 3 hours. Let the meat rest for 15 minutes. Slice thinly.
3. Saute the red onion and deglaze the pan with lime juice.
   
   Assemble sandwiches by placing 4-5 slices of pork and 2-3 tablespoons of the onion mixture on the bread. Grill the sandwiches in a grill pan until crispy.