Cuban Pork Roast I

Ingredients

• 0.5 teaspoon peppercorns whole black
• 2 teaspoons cumin seeds 
• 0.3 cup cooking sherry dry
• 4 cloves garlic chopped
• 3 tablespoons juice of lemon 
• 3 tablespoons juice of lime fresh
• 2 tablespoons olive oil 
• 0.3 cup orange juice 
• 1 teaspoon oregano dried
• 4 pounds boston butt pork shoulder trimmed
• 2 teaspoons salt 

Equipment

• food processor
• bowl
• frying pan
• oven
• roasting pan
• kitchen thermometer
• aluminum foil
• ziploc bags
• mortar and pestle

Directions

1. Heat a small, heavy 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. 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.
4. Transfer to a small bowl, and stir in orange juice, lime juice, lemon juice, sherry, and olive oil.
5. Place the pork in a large resealable plastic bag.
6. Pour citrus marinade over meat, and seal. Refrigerate for 12 to 24 hours, turning the bag over occasionally.
7. Preheat the oven to 325 degrees F (165 degrees C).
8. 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).
9. Add small amounts of water to the pan if it dries out.
10. Transfer the pork to a carving board, cover loosely with foil, and let rest for 15 minutes. Carve, and serve.