Crisp Roast Pork

By cprzybyl

Ingredients

• 2 tbsp. cumin seeds
• 1 tbsp. black peppercorns
• 2 tbsp. dried oregano
• 1 ⁄4 tsp. cayenne
• 12 cloves garlic
• Kosher salt, to taste
• 1 bone-in skin-on pork picnic shoulder (about
• 8 lbs.)
• 1 cup fresh orange juice
• 1 ⁄2 cup fresh lime juice
• 2 tbsp. olive oil

Details

Servings 8
Adapted from saveur.com

Preparation

Step 1

1. Toast cumin and peppercorns in a skillet over medium heat, 23 minutes. Transfer to a small food processor along with oregano, cayenne, garlic, and 1 tbsp. salt; process to a paste. Cut about twenty-five 1 1⁄2"-wide slits in the pork about 1" deep. Rub garlic paste all over pork, pressing it into slits. Transfer pork to a roasting pan. Whisk together orange juice, lime juice, oil, and 2 tbsp. salt in a bowl; pour over pork. Cover and refrigerate, turning occasionally, for 1824 hours.

2. Remove pork from refrigerator 2 hours before you are ready to roast, to allow it to come to room temperature. Heat oven to 325. Roast, basting every 30 minutes, until a meat thermometer inserted in thickest part of pork registers 160, about 3 hours total. (Add 1 cup water to pan when liquid evaporates; cover loosely with foil if skin gets too dark.) Let rest for 15 minutes, then carve (see Carving Pork Shoulder) and serve.