Cuban Pork Roast

I made this served with rice and frijoles negros for E's birthday weekend. (Note: you will need to marinade it for 12-24 hours before cooking it, so you need to plan ahead.) We ended up with a whole lot of pork roast. With the leftovers, I ate a pulled pork sandwich one night (I cooked it in a saucepan with some BBQ sauce). Then we froze the rest. We are going to use half of the leftovers tonight in a Panama Pork Stew. And in a couple of weeks we will use the rest to make some fried rice or lo mein.

Ingredients:

• 2 tsp. cumin seeds
• 1/2 tsp. whole black peppercorns
• 4 cloves of garlic, chopped
• 2 tsp. salt (sorry, E's blood pressure!)
  
• 1 tsp. dried oregano
• 1/3 cup orange juice
• 1/3 cup dry sherry (you can get some cheap cooking sherry at Cub)
• 3 TBSP. lemon juice (took 1 lemon)
• 3 TBSP. fresh lime juice (took 2 limes for me)
• 2 TBSP. olive oil
• 4 lbs. pork shoulder, trimmed and tied.
  

Directions:

1. Heat a skillet over medium heat.
2. Add the cumin seeds and peppercorns to the pan; stir constantly until fragrant and beginning to brown, about 2 minutes. Cool.
3. Crush the toasted spices with garlic, salt & oregano to make a paste. (The recipe says to use a mortar and pestle, but we used our mini Cuisinart)
4. Transfer to a small bowl and stir in the orange juice, lime juice, lemon juice, sherry, and olive oil.
5. Place the pork in a large resealable plastic bag. Pour citrus marinade over the meat and seal.
6. Refrigerate for 12 to 24 hours, turning the bag over occasionally.

The next day:

1. Preheat the oven to 325 degrees Farenheit
2. Transfer the pork and marinade to a roasting pan, and place in the oven.
3. Roast for about 2 and 1/2 hours (or until an instant read thermometer inserted in the center reads 145 degrees Farenheit), basting with pan juices occasionally. Add small amounts of water to the pan if it dries out.
4. Transfer the pork to a carving board, cover loosely with foil, and let sit for 15 min.
5. Carve and serve.