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1
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.
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2
Heat in the microwave for about 30 seconds--just long enough to melt the cheese.
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3
Spread 1/2 teaspoon mustard on the inside of a lettuce leaf, top with the layered meat and cheese, and roll it up.
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4
Secure with a toothpicks.
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5
Repeat to make 4 total.
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6
1 (5-pound) bone-in fresh pork shoulder half (preferably arm picnic)
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7
1 (16-ounce) bottle no-sugar-added Italian dressing (recommended: Paul Newman's Olive oil and Vinegar)
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8
2 limes, juiced
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9
2 tablespoons chopped fresh cilantro leaves
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10
1 tablespoon kosher salt
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11
1/4 teaspoon freshly ground black pepper
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12
3 bay leaves
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13
Preheat oven to 325 degrees F.
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14
Score the fat and skin on the pork shoulder in a hatch mark fashion.
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15
Place the shoulder in a roasting pan lined with a rack, and pour the dressing over it.
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16
Rub the shoulder with the remaining ingredients and roast uncovered for 1 hour.
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17
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.
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18
Transfer the shoulder to a cutting board and let rest for 15 minutes.
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19
Trim off any excess fat and cut into thin slices.
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20
Ease of preparation: easy
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21
Nutritional Analysis per Serving:
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22
Calories: 589
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23
Total Fat: 49
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24
Saturated Fat: 10
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25
Carbohydrates: 3
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26
Fiber: 0
