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Sandwich Cubano




Source of Recipe


traditional






List of Ingredients



• 1 small pork loin roast - about 2-3 pounds
  
• 5 - 6 cloves fresh garlic
  
• 1 tsp. salt
  
• 2 tsp. dried oregano
  
• 2 tsp. ground cumin
  
• 1 cup minced fresh onion
  
• 2/3 cup orange juice
  
• 1/3 cup lemon juice
  
• 1/4 cup olive oil
  
• 1/4 cup dry sherry
  






Instructions



1. Mash garlic and salt together with a mortar and pestle. (A rolling pin on a cutting board works pretty good too.)
   
2. Add oregano, cumin, onion and both juices to the mash; mix thoroughly.
   
3. Warm oil & sherry in small sauce pan; add the mash to the oil and whisk (to avoid spattering, don't let the oil get too hot).
   
4. Pierce pork roast as many times as you can with a sharp knife or fork. Place in zip bag & pour garlic mixture over. Pressing out all the air, seal the bag & marinate for 1-2 days in refrigerator.
   
5. Place the roast in a shallow baking dish & dump the marinade over all.
   
6. Roast at 325F for about 20-25 minutes per pound, or until internal temperature registers 160F, basting occasionally. (If using glass or ceramic dish, reduce oven temperature to 300F.)
   
7. Allow roast to set for 20-30 minutes before slicing as thin as possible or even shredding. If pan juices haven't reduced down enough during roasting, reduce them some more & then mix the juice with the sliced/shredded pork.
   



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