[Sca-cooks] Cuban pork

[Vincent Cuenca]

IIRC, while Cuban style pork is not documentably period, the ingredients
are.  The pork is prepared either as a whole hog or sucking pig (lechon or
cochinillo asado) or as shoulder or fresh ham (pernil).  The meat is studded
with garlic and marinated in sour orange juice and herbs, then slowly
roasted over a fire or in the oven.  Where sour orange juice is not
available, sweet orange juice mixed with lime juice can be used.  This could
qualify as a nicely perioid dish, especially if you serve it with some
documentable sauces.

Vicente
(thinking of some nice pernil for Fourth of July)
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