Cuban Pork Roast I

Perk up pork with an overnight marinade of earthy, spicy cumin, peppercorns and oregano mixed with sherry and a melange of citrus juices. Lightly toasting the dried spices turns up the heat on this full-flavored roast.

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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.

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