This recipe could not be more easy, unique and satisfying! I grew up eating this frequently and always looking forward to making Cuban sandwiches with the leftover pork (pork, ham, swiss cheese, pickles on cuban bread = best sandwich ever). This is perfect for a dinner party – people leave satisfied and emailing for the recipe afterward!
Cuban Pork Roast
- 1 large pork loin
- red wine vinegar
- 4 to 5 bay leaves
- 1 handful peppercorns
- olive oil
- salt and pepper
Assembly: Season the pork generously with salt and pepper. In a large pot, sear the pork on all sides in a about a half cup of olive oil. Once completely seared, add red wine vinegar (don’t breathe in or you’ll be in serious pain), bay leaves and peppercorns. Bring to a simmer, lower the heat and cook for about 3 to 4 hours or until it is falling apart.
