Venezuelan Sandwiches
Ingredients
- 3-4 lb. boneless pork (see note below)
- 1 cup chopped onion
- 1 4-oz jar pimiento, drained and chopped
- 1 large clove garlic, minced
- 1/3 cup chopped parsley
- 1 cup plain white vinegar
- 1/2 cup canola oil (or any light oil)
- 1-1/2 tsp. salt
- 1/4 teaspoon pepper
- Long rolls (submarine, poor boy, torpedo)
Instructions
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 minutes per pound or until thermometer registers 170 degrees F. Drain marinade. Warm rolls in foil or toast lightly on grill. Slice meat thinly, stack high on rolls and top with reserved vegetables.
