Farm Family Recipes

• 1 tsp Cumin seeds
• 1/2 Tsp Whole back peppercorns
• 4 cloves garlic chopped
• 2 tsp Salt
• 1 Tsp dried oregano
• 1/3 cup Orange Juice
• 1/3 cup Dry sherry
• 3 Tbs lemon juice
• 3 Tbs fresh lime juice
• 2 Tbs olive oil
• 4 lb. pork shoulder, trimmed and tied

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 the paste. You can also do this in a small bowl of a food processor. Transfer to a small bowl and stir in the 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. transfer pork and marinade to 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. 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.