LA hounds and visitors - how would you make Versailles roast pork (i.e. the Cuban restaurants)? I have been gone too long and am craving the flavor.
I have onions and garlic, and a pork roast. I don't know what they use for the acid in the sauce - if it's vinegar I have that. If it's citrus, I just bought sour oranges on a hunch.
If you were trying to replicate this, how would you do it? Thanks!