Cuban Roast Pork

Succulent and tender with flavors from Cuba

Ingredients

6 cloves garlic

2 tsp salt

2 tsp pepper

1 tsp ground cumin

1 tsp dried oregano

1 tsp ground coriander

Juice of 3 limes

3 Tbsp orange juice

4 olive oil

2 Tbsp white wine vinegar

1- 4 Lb Pork shoulder roast

Grind garlic, salt, pepper, cumin, oregano, coriander into a paste using a motor and pestle.

in a small bowl place 1/2 the paste mixture and add the lime juice, orange juice, olive oil, and vinegar. Blend the mixture together until smooth.

On the fatty side of the roast, cut 5 slits and place the paste into each slits.

Place the roast into a large zip lock bag and pour the liquid mixture over the top. Seal and refrigerate turning occasionally, for 8 hour or overnight.

Remove the Roast from the refrigerator , bring to room temperature, for 30 minutes.

Preheat oven to 400 degrees F. Roast for 30 minutes, then reduce heat to 375 and cook till internal temp is 160 ( approx 1.5-2 hours)