Venezuelan Sandwiches


3-4 lb boneless pork (see note below)
1 cup chopped onion
4 oz jar pimento, drained and chopped
1 lg clove garlic, minced
1/3 cup chopped parsley
1 cup plain white vinegar
1/2 cup canola oil (or any light oil)
11/2 tsp salt
1/4 tsp pepper
Long rolls (submarine, torpedo)

How to prepare

Place pork in a deep glass baking dish. Combine next eight ingredients, pour over meat, cover and refrigerate several hours or overnight, turning occasionally. Scrape marinade mixture off meat and reserve. Place roast on barbecue spit and roast approximately 40 min. per lb or until thermometer registers 170

(No Ratings Yet)

Related Recipes

Leave a Reply

Your email address will not be published. Required fields are marked *