"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Pork for Cuban Sandwiches Recipe

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This recipe for Pork for Cuban Sandwiches, by , is from Family Recipes, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Chris Buschman


6-8 lbs pork shoulder
4 cups seville orange juice (2 ⅔ cups lime juice & 1 ⅓ cups orange juice)
1 tbsp ground cumin
2 tbsp dried oregano
2 heads garlic, minced
3 tbsp salt
1 tbsp pepper
2 onions, in rings
6-8 lb pork shoulder

Mix together the ingredients for the marinade, let sit for 10 minutes. Season the pork with salt, generously.

Place pork in a deep dish, pouring marinade on top. Cover, let sit in refrigerator for 1-24 hours.

Bake at 350F till internal temperature reaches 165F, approximately 2 hours. Bake uncovered the last half of cooking.




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