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Cuban Pork Roast

Source of Recipe

Marla


List of Ingredients

2 t cumin seeds
1/2 t whole black peppercorns
4 clv garlic, chopped
2 t salt
1 t dried oregano
1/3 c orange juice
1/3 c dry sherry
3 T lemon juice
3 T fresh lime juice
2 T olive oil
4 lb 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. 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.
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. 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. Makes 8 servings.

Nutritional information: 626 calories, 49 g fat, 38 g protein,
5 g carbohydrates, 161 mg cholesterol, 797 mg sodium, trace
fiber.