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Cuban Braised Pork

Original recipe from The Armview Restaurant Halifax, NS
kept byslavigne
recipe by


2 lb (900g) pork butt
1 medium white onion
1 medium fresh jalapeno
3 garlic cloves
1 tsp dry oregano
2 tsp ground cumin
2 tsp ground coriander
½ cup (125ml) canola oil
1 cup (250ml) orange juice
3 limes (juice and zest)
2 tbsp (30ml) sherry vinegar

(To Build Sandwich)
Toasted focaccia bread
Dijon mustard
garlic mayonnaise
sliced dill pickle
smoked ham sliced
Swiss cheese sliced



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