Cuban Pork Roast I 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 (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.