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Re: Pressed Cuban Sandwitch


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Posted by ZZ on March 24, 2015 at 14:58:13:

In Reply to: Re: Pressed Cuban Sandwitch posted by bbqdoug on March 24, 2015 at 14:21:27:

Doug, I got this off the internet somewhere so it's not mine. The only thing I did diferently is I put the marinade in a blender to make it into a paste. I think it holds on better in the 'fridge while marinating. I also cooked mine to 180*. 160* was too rare.
Ed.


Ingredients 2 lbs. boneless center pork loin roast
3 cloves garlic
1 tsp. salt
1 tablespoon dried oregano
1 cup sour orange juice
(If you can't get sour oranges in your area, try equal parts orange and grapefruit
or 2 parts orange to one part lemon and 1 part lime)
1 cup minced onion
1/2 cup Spanish olive oil For Cuban sandwiches Mash the garlic and salt together with a mortar and pestle. (A rolling pin on a
cutting board works pretty good too.) Add dried oregano, onion and the sour orange
to the mash and mix thoroughly. Heat oil in small sauce pan, add the mash to the oil
and whisk.
Pierce pork roast as many times as you can with a sharp knife or fork. Pour garlic
mixture (save a little for roasting) over pork, cover and let sit in refrigerator for two to
three hours.
Using a suitable roasting pan or rack, sprinkle remaining marinade over pork and cook
uncovered at 325F. Roast until completely cooked (160F), about 20 minutes per
pound. Baste occasionally. Bring pan juices to a boil and simmer until the juice is
reduced by half. Sprinkle some juice onto the pork when you put it in the sandwich.


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