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Cuban Pork Roast I recipe

8 servings

Ingredients:

2 teaspoons cumin seeds

1/2 teaspoon whole black peppercorns

4 cloves garlic, chopped

2 teaspoons salt

1 teaspoon dried oregano

1/3 cup orange juice

1/3 cup dry sherry

3 tablespoons lemon juice

3 tablespoons fresh lime juice

2 tablespoons olive oil

4 pounds pork shoulder, trimmed and tied

Instructions:

Heat a small, heavy skillet over medium heat.

Add the cumin seeds and peppercorns to the pan; stir constantly until fragrant and beginning to brown, about 2 minutes.

Cool.

Using a mortar and pestle, crush toasted spices with garlic, salt, and oregano to make a paste.

You can also do this in the small bowl of a food processor.

Transfer to a small bowl, and stir in orange juice, lime juice, lemon juice, sherry, and olive oil.

Place the pork in a large resealable plastic bag.

Pour citrus marinade over meat, and seal.

Refrigerate for 12 to 24 hours, turning the bag over occasionally.

Preheat the oven to 325 degrees F (165 degrees C).

Transfer pork and marinade to a roasting pan, and place in the oven.

Roast for about 2 1/2 hours, basting with pan juices occasionally, or until an instant read thermometer inserted in the center reads 145 degrees F (63 degrees C).

Add small amounts of water to the pan if it dries out.

Transfer the pork to a carving board, cover loosely with foil, and let rest for 15 minutes.

Carve, and serve.