Cuban-Style Pork

What you’ll need:

•	2 teaspoons cumin seeds
•	1/2 teaspoon whole black peppercorns
•	4 cloves garlic, chopped
•	2 teaspoons salt
•	1 teaspoon dried oregano
•	1/3 cup orange juice
•	1/3 cup dry sherry
•	3 tablespoons fresh lemon juice
•	3 tablespoons fresh lime juice
•	2 tablespoons olive oil
•	4 pounds pork shoulder, trimmed and tied

What to do:

1.	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.
2.	Combine spices with garlic, salt, and oregano in a small bowl. Stir in orange juice, lime juice, lemon juice, sherry, and olive oil.
3.	Pour citrus marinade over meat and seal. Refrigerate for 12 to 24 hours.
4.	Preheat the oven to 325 degrees F (165 degrees C).
5.	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 and let rest for 15 minutes. Carve, and serve.

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