Cuban Pork Roast I

Name: Cuban Pork Roast I
Yield: 8
Ingredients: 2 teaspoons cumin seeds; 0.5 teaspoon whole black peppercorns; 4 cloves garlic, chopped; 2 teaspoons salt; 1 teaspoon dried oregano; 0.33329999446869 cup orange juice; 0.33329999446869 cup dry sherry; 3 tablespoons lemon juice; 3 tablespoons fresh lime juice; 2 tablespoons olive oil; 4 pounds pork shoulder, trimmed and tied

Recipe by Christine L from allrecipes.com

Dinner

Ingredients

8 servings

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2 teaspoons cumin seeds
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0.5 teaspoon whole black peppercorns
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4 cloves garlic, chopped
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2 teaspoons salt
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1 teaspoon dried oregano
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0.33329999446869 cup orange juice

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0.33329999446869 cup dry sherry
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3 tablespoons lemon juice
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3 tablespoons fresh lime juice
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2 tablespoons olive oil
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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.