Cubans love roasting pork -- particularly in the form of a whole suckling pig.
6-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
1. 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.
2. Combine the fruit juices with the sherry and pour over the pork. Cover and marinate in the refrigerator, basting several times, overnight.
3. Bring to room temperature before proceeding. (Allow 2 hours for the pork to come to room temperature.)
4. 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. (It is traditional for this Cuban roast to be well-done.) Allow the roast to rest 15 minutes before carving.
5. Carve and arrange on a platter, spooning pan juices over the meat.
Cubans love roasting pork -- particularly in the form of a whole suckling pig. You're much more likely to make the following dish, which features the same delicious marinade that's used for suckling pig. Actually, in Cuba they use sour Seville oranges for the marinade; if you can find them, substitute their juice for the orange, lime, and lemon juice in this recipe. Serve the pork with the usual suckling pig accompaniments: rice, black beans, boiled yuca, and deep-fried ripe plantains. Serves 6 generously