Question about roast pork & marinades (mmmm... Cuban Sandwiches!)

Okay, DU chefs - I need advice, please! :)

I'm wanting Cuban sandwiches, so I'm making the roast pork from here: (http://icuban.com/food/cuban_sandwich.html)

I've got the pork marinading in the fridge right now, but I'm not sure I saved enough marinade for basting. The recipe says, "save a little for basting." I saved about half a cup.

The recipe doesn't say whether or not to discard the liquid that the meat sits in for 3 hours. I worked damn hard on that marinade; smushed up innocent garlic cloves, squeezed little oranges to death, and cried over onions. It should have some hellacious good flavor.

So can I put it in the pan with the meat when I start to roast it? In other words, I wouldn't use it for basting, because it might not cook through, but can it go in the pan at the beginning of the roasting so there'll be lots & lots of good juices to dip my sammiches into?

I ended up putting the marinade in with the meat at the beginning. I've tried to make Cuban sandwiches before, but they just never tasted right. Now I know why. It's the roast pork. Gotta roast it the right way. It makes all the difference in the world.

The recipe in the link above works very well. Then put together the sandwich the way they suggest. I couldn't get Cuban bread, and French bread is too crusty for me, so I used a panini instead. Probably sacrilege, but man-o-man, this is a good sandwich!!!

:bounce: :bounce: :bounce:

(edited to confess that I was too lazy to actually make Cuban bread this time, but I have tried doing so in the past.)

Yum!

And instead of my usual slathering (and I do mean slathering!) with mayo, this sandwich is good enough to eat without it.

So it's low-fat!

Yay!

(Nevermind the butter; it's still lower in fat, because I would have put mayo on it with or without butter.) :)

On edit: Nevermind the edit - I shouldn't type with my mouth full :D

I love Cuban sandwiches!

Gonna have another one today. Still got lots of roast pork. Might just have to make some bread, though.

Found this last night. I'll have to make regular French bread today, because the starter takes 24 hours, but it sure sounds like a good recipe. I'm gonna try it next time I do the roast pork.