On a microwave proof plate, layer 2 slices ham, 1 slice cheese, 2 slices roast pork, 1 pickle slice and 1 more slice of cheese. Heat in the microwave for about 30 seconds--just long enough to melt the cheese.
Spread 1/2 teaspoon mustard on the inside of a lettuce leaf, top with the layered meat and cheese, and roll it up. Secure with a toothpicks. Repeat to make 4 total.
Mojo Pork Roast:
1 (5-pound) bone-in fresh pork shoulder half (preferably arm picnic)
1 (16-ounce) bottle no-sugar-added Italian dressing (recommended: Paul Newman’s Olive oil and Vinegar)
2 limes, juiced
2 tablespoons chopped fresh cilantro leaves
1 tablespoon kosher salt
1/4 teaspoon freshly ground black pepper
3 bay leaves
Preheat oven to 325 degrees F.
Score the fat and skin on the pork shoulder in a hatch mark fashion. Place the shoulder in a roasting pan lined with a rack, and pour the dressing over it. Rub the shoulder with the remaining ingredients and roast uncovered for 1 hour.
Tent the shoulder loosely with aluminum foil and continue roasting while basting occasionally, until the meat starts to easily pull apart from the bone, about 1 1/2 hours more. Transfer the shoulder to a cutting board and let rest for 15 minutes. Trim off any excess fat and cut into thin slices.
Yield: 8 servings
Prep Time: 15 minutes
Cook Time: 2 to 2 1/2 hours
Ease of preparation: easy
Nutritional Analysis per Serving:
Calories: 589
Total Fat: 49
Saturated Fat: 10
Carbohydrates: 3
Fiber: 0
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