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Cuban Pork Roast

List of Ingredients




2 tsp cumin seeds
1/2 tsp whole black peppercorns
4 cloves garlic, chopped
2 tsp salt
1 tsp dried oregano
1/3 cup orange juice
1/3 cup dry sherry
3 Tbs lemon juice
3 Tbs fresh lime juice
2 Tbs olive oil
4 pounds pork shoulder, trimmed and tied


Recipe



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. 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.

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. 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.