| 1 | Last 1 ?hour of cooking - makes great browned potatoes! trim excess fat from roast and stick it all over with the tip of a knife. |
| 2 | Mash the garlic into a paste, then mash in the ground bay leaf, oregano, cumin & olive oil. |
| 3 | Rub this all over the roast. |
| 4 | Place roast in a big pan or dish (not aluminum), then sprinkle with pepper and douse with sour orange juice and wine. |
| 5 | Scatter the onions over the roast, then wrap entire roast in plastic and refrigerate. |
| 6 | Marinate at least one hour or overnight (longer is better). |
| 7 | Turn the roast several times in the marinade. |
| 8 | Heat oven to 350. |
| 9 | Put the meat in a roasting pan (not aluminum), save the marinade, and place in the oven. |
| 10 | Cook for an hour, fat side down. |
| 11 | Turn roast fat side up, add marinade and onions, and reduce heat to 325; tent loosely with foil if needed. |
| 12 | Baste frequently with the pan juices and continue cooking until done (30-35 min. to the pound++150 minimum; 180 very well done). |
| 13 | Add water or wine if drippings begin to smoke or burn. |
| 14 | Let sit before carving. |
| 15 | Serve with mojo criollo. |
| 16 | Makes fabulous gravy! cuban roast pork (lechon asado) |
