Venezuelan Sandwiches
rec.food.recipes/Olive Elliott (1997)

This is an old, slightly modified, recipe from the Alberta Hog Marketing Board.

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 tsp. pepper
Long rolls (submarine, poor boy, torpedo)

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.

NOTE: The recipe calls for boneless pork butt, but you could use boneless loin. This is also excellent made with pork tenderloin and sauteed instead of barbecued.