You HONGRY?

INGREDIENTS
2 teaspoons cumin seeds
1/2 teaspoon whole black peppercorns
4 cloves garlic, chopped
2 teaspoons salt
1 teaspoon dried oregano
1/3 cup sour orange juice
1/3 cup dry sherry
3 tablespoons lemon juice
4 tablespoons fresh lime juice
2 tablespoons olive oil
4 pounds pork shoulder, trimmed and tied

DIRECTIONS
1. 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.
2. Using a mortar and pestle, crush toasted spices with garlic, salt, and oregano to make a paste. You can also do this in the small bowl of a food processor. Transfer to a small bowl, and stir in orange juice, lime juice, lemon juice, sherry, and olive oil.
3. 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.
4. Preheat the oven to 325 degrees F (165 degrees C).
5. Transfer pork and marinade to a 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 F (63 degrees C). 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

And DINNER, my lovelies... is served. Great side dishes are cous cous (I add slivered almonds and dried cranberries to mine) or mashed celery root, mashed potatoes, even sweet potatoes are the bomb. If your feeling up to it, try frying some plantains and dusting lightly with powdered sugar and serve just as you would dinner rolls. Enjoy!