Cuban Roast Pork Shoulder
pound pork shoulder, trimmed of excess fat
3 tablespoons finely minced garlic
1 teaspoon grated orange zest
1 tablespoon dried oregano
1 tablespoon ground cumin
1 tablespoon salt
1 teaspoon ground black pepper
1 cup thinly sliced onion
1/3 cup orange juice
1/4 cup lime juice
1/4 cup lemon juice
1/2 cup dry sherry
Make tiny slits all over the pork shoulder with the tip of a paring knife.
Combine garlic, orange zest, oregano, cumin, salt, and black pepper, and mash together to form a paste.
Smear it all over the pork shoulder.
Place the onion slices in a bowl large enough to hold the pork snugly, and top with the pork.
Combine the fruit juices with the sherry and pour over the pork.
Cover and marinate in the refrigerator, basting several times, overnight.
Bring to room temperature before proceeding. (Allow 2 hours for the pork to come to room temperature.
Preheat oven to 325 degrees.
Remove pork from marinade and dry well.
Strain marinade and discard solids.
Place pork in a clean, dry roasting pan and roast in oven, basting every half hour with the marinade, for 2 1/2 hours, or until internal temperature is about 170 degrees.
Allow the roast to rest 15 minutes before carving.
Carve and arrange on a platter, spooning pan juices over the meat.