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Crisp Roast Pork

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La Belle Cuisine

Crisp Roast Pork
Saveur # 107

Serves 8

"This luscious, Caribbean-inspired preparation for garlicky roast pork
works especially well with the cut known as picnic shoulder, which
gives you crisper skin than the more popular Boston butt. Some cooks
like to remove the skin and cook it separately, but we like the mix of
textures that you get when you roast the pork with the skin on. (Besides,
the fat layer under the skin continually bastes the meat as it roasts.)"

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

1. Toast cumin and peppercorns in a skillet over medium heat, 2 to 3 minutes. Transfer to a small food processor along with oregano,
cayenne, garlic, and 1 tablespoon salt; process to a paste. Cut about
twenty-five 1 1⁄2 inch-wide slits in the pork about 1 inch 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
tablespoons salt in a bowl; pour over pork. Cover and refrigerate,
turning occasionally, for 18–24 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 degrees F. Roast, basting every 30 minutes, until a meat
thermometer inserted in thickest part of pork registers 160
degrees F., 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.

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