On Easter we had the roasted fresh picnic ham that was marinating for about a week. It was close to 10 lbs! I marinated it following my mom's instructions of using vinegar, lots of minced garlic, cumin, salt and pepper and herbs. I also used a tip from my favorite auntie and added a couple of envelopes of Goya's Sazon. It roasted in a slow oven for close to 5 hours. During the last 15 minutes or so, I used the tip given to me by a Cuban gentleman. He told me to use a sharp knife to separate the skin from the meat and then broil the pork. The skin came out quite crispy and very tasty.
Ted's Chocolate Haupia Pie
...and for me...Lemon Meringue Pie from Zippy's Bakery
Needless to say, with a pork that size, we had plenty of leftovers. No problem for us since it gave me an excuse to serve an old Peruvian favorite the next evening. Butifara is the name of the thinly sliced leftover pork served in fresh French bread or baguette and topped with a marinated onion sauce. That along with artichokes served with garlic sauce, was our dinner.
Marinated Onion Sauce:
Sliced a whole onion thinly by first cutting it in half.
Add 1/4 cup red wine vinegar
Salt to taste
1 tablespoon salad oil