Ingredients
2tspcumin seeds
½tspwhole black peppercorns
4clovesgarlic,chopped
2tspsalt
1tsporegano,dried
⅓cuporange juice
⅓cupdry sherry
3tbsplemon juice
3tbspfresh lime juice
2tbspolive oil
4lbspork shoulder,trimmed, tied
Preparation
Heat a small, heavy skillet over medium heat.
Add the cumin seeds and peppercorns to the pan. Stir constantly for about 2 minutes until fragrant and beginning to brown. Cool.
Using a mortar and pestle, crush the toasted spices with garlic, salt, and oregano to make a paste. (This may also be done in a small bowl of a food processor.)
Transfer to a small bowl, and stir in the 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 the pork and marinade to a roasting pan, and place in the oven.
Roast for about 2⅓ hours, basting with the 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.
