chelsea'srecipes

1 5-6 lb. leg or shoulder of pork
6 cloves of garlic
1 t oregeno
1/2 t ground cumin
1/4 c olive oil
pepper to taste
1/4 c orange juice
1/8 c lime juice
1/8 c lemon juice
1/2 c dry sherry
2 large onions, coarsely chopped

The day before serving, remove excess fat and pierce meat all over with tip of knife. Put in glass bowl. In a food processor, combine garlic, oregano, salt, cumin and oil. Blend a/b 15 second, rub paste on pork. Sprinkle with pepper. Pour juices, sherry and onions over pork. Cover and refrigerate overnight, turning meat several times. A/B 4 1/2 hours before serving, preheat oven to 350 degrees. Remove pork from marinade, pat dry and reserve marinade. Roast 1 hour in foil-lined pan, turning to brown on all sides, lower temp to 325, pour reserved marinade over pork, cover loosely with foil and cook another 3 hours, basting frequently with pan juices and turning the roast once. Remove foil during final 30 minutes of cooking, add more sherry is meat looks dry. Roast is done when the meat reaches an internal temp. of 180.
Remove meat to a serving platter and allow to stand, covered with foil, for a/b 15 minutes before carving. Serves 6-8.