Directions:
- Toast cumin & peppercorns in skillet over medium heat 2-3 minutes.
- Transfer to small food processor along with oregano, cayenne, garlic, and 1T salt process to paste.
- Cut about 25- 1 1/2 wide slits in the pork about 1 deep.
- Rub garlic paste all over pork, pressing it into slits.
- Transfer port to a roasting pan.
- Whisk together orange juice, lime juice, oil, and 2T salt in a bowl, pour over pork.
- Cover and refrigerate, turning occasionally for 18-24 hours.
- Remove pork from refrigerator 2 hours before you are ready to roast it allowing it to come to room temperature.
- Heat oven to 325 degrees.
- Roast, basting every 30 minutes until meat thermometer inserted in thickest park of pork registers 160 degrees, about 3 hours total.
- Add 1 cup water to pan when liquid evaporates, cover loosely with tin foil if skin gets too dark.
- Let rest for 15 minutes, then carve.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 616.82 Kcal (2583 kJ) | ||
| Calories from fat | 207.69 Kcal | ||
| % Daily Value* | |||
| Total Fat | 23.08g | 36% | |
|---|---|---|---|
| Cholesterol | 281.99mg | 94% | |
| Sodium | 430.73mg | 18% | |
| Potassium | 2074.54mg | 44% | |
| Total Carbs | 7.07g | 2% | |
| Sugars | 2.93g | 12% | |
| Dietary Fiber | 0.59g | 2% | |
| Protein | 91.64g | 183% | |
| Vitamin C | 21.6mg | 36% | |
| Iron | 5.9mg | 33% | |
| Calcium | 90mg | 9% | |
| Amount Per 100 g | |||
| Calories | 120.56 Kcal (505 kJ) | ||
| Calories from fat | 40.6 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.51g | 36% | |
|---|---|---|---|
| Cholesterol | 55.12mg | 94% | |
| Sodium | 84.19mg | 18% | |
| Potassium | 405.5mg | 44% | |
| Total Carbs | 1.38g | 2% | |
| Sugars | 0.57g | 12% | |
| Dietary Fiber | 0.12g | 2% | |
| Protein | 17.91g | 183% | |
| Vitamin C | 4.2mg | 36% | |
| Iron | 1.2mg | 33% | |
| Calcium | 17.6mg | 9% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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