Seattle Iconic Cuban Roast pork Sandwich Wood fired oven style

Paseo's , in Seattle is one of those little places people wait 1 hour in line just for a sandwich.
I found an article in the Seattle Times  that approximates their recipe for their roast pork sandwich.
It involves marinading the pork in a mix of orange and lime juice, garlic, onion, fresh oregano, and a few other items for 24 hours. I wanted to try it with chicken too, so I threw a couple chicken thigh/leg quarters in with my free range natural Pork shoulder.

A couple other items to prepare include; a big batch of caramelized onions, a garlic Mayo with sweet Relish.
Step 1  Make the marinate - I put the pork and chicken in a ziplock bag overnight

Step 2  Make the Bread - Of course you could buy some - But what's the fun in that. After much searching I decided an Italian style bread would work well . I used Peter Reinharts Italian bread recipe except than I used my sourdough to create the Biga.  The rolls were cooked in a 500 deg wood fired oven - they only took about 15 min to cook.

 Step 3 - Roast the meat . I put both the chicken and pork in the oven when It had cooled down to about  300 deg F. after I baked the bread. I cooked the chicken for about 1 hour, and the Pork for about 3.5 hours - Sorry I don't have a picture of the chicken but it looked equally good

 Step 4 - Make the Sandwich - What can I say - fresh made Bread, lightly toasted , spread with garlic/relish mayo , layerd with pickled jalapenos, cilantro, Romain lettuce , a heaping portion of meat and caramelized onions.  - One of those tortas you need a bib for, and cannot put down !

Struan Bread Variation

Trying different combinations is most of the fun of Bread Baking

I adapted this bread from Peter Reinharts Book  - BBA, recipe for "Multigrain bread Extraordinaire"

My variations included:

• Using cooked Faro instead of Rice
• Using a Soaker of: Millet, Polenta, and Buckwheat
• Using a mix of Keifer and Milk 

I estimate that the hydration was about 70%

It is a fairly quick bread to make . I did not worry about a complex fermentation or Levain because  the soaker, Keifer, honey and Brown Sugar give it a rich sweetness.  Makes awesome toast , or a great sandwich bread. The soaked but uncooked millet gives it a nice crunch.