Meal No. 1449: Cuban Pork Sandwiches for New Year's Eve

The Roediger House crew did not feel the need to get particularly raucous in celebration of the last night of 2015, but it was wonderful to have all of the most regular regulars here for pool, music, snacks, dinner, and midnight toasts. Since the main feature of dinner required a long, long roasting time, I was not able to serve up the meal until about 9 o'clock, so I tried to keep the crew somewhat satisfied by taking some warm bacon and swiss dip upstairs. We devoured it.

It's been nearly two years since I cooked a pork shoulder in order to create Cuban pork sandwiches on ciabatta rolls, with a creamy cilantro-lime sauce. And I might be okay with waiting at least two more years before making it again...it just didn't do that much for me.

Of course, I might have been too full from too much bacon dip.

Nonetheless, with the New Year's Eve crowd on hand, I suppose it gave us more than enough for our simple celebratory supper. And we finished out with some white chocolate-toffee-macadamia nut cookies, warm and fresh out of the oven:

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"Swiss and Bacon Dip," from Rachael Ray. Available online at the Food Network website.

"Pork Shoulder Roast with Citrus Mojo & Creamy Cilantro-Lime Sauce," by Alex Roberts of Brasa (Minneapolis, MN). Recipe in Food & Wine, May 2012, p. 152, 154.

"Premier White Chocolate and Macadamia Pieces Cookies," from Hershey's Mauna Loa. Found online at http://www.maunaloa.com/recipes/cookies.asp.