Recipe(tried): Cuban Roast Pork (Lechon Asado a la Cubana)

I prefer my Roast Pork Puerto Rico's style. Versailles is one of the US favorite Cuban restaurants. In Miami, it is an institution. It is news for me that it is already in Los Angeles. I am glad that Latin food is climbing to new heights. Here is your recipe!

ROAST PORK (Lechon Asado)
Recipe by Jane Cossio, Cuban Home Cooking, 1996, Seaside Publishing
(Allow time to marinate)

3 lb pork roast
2 tb crushed garlic (Crush in the mortar or in a garlic press)
1/2 tsp salt
1/4 cup sour orange juice (or 1/8 cup orange and 1/8 cup lime juice)
1/4 tsp ground black pepper
1/4 tsp ground bay leaves
1/2 tsp ground oregano
1/2 tsp ground cumin
1 tb Spanish Olive oil (Betis, etc...O
MOJO (recipe follows)

Remove excess fat and all skin from pork roast. Pierce meat in several areas and marinate roast in a mixture of garlic, salt, juice, pepper, bay leaves, oregano, cumin, and olive oil for at least 1 hour. Place roast in a pan with the fat side up, and reserve marinade for bating. Roast at 350 F for about 2 1/2 hours or until a meat thermometer registers 170 F and the meat is browned. Turn the meat and baste frequently with marinade while cooking. If drippings begin to smoke or burn, add a little water to the drippings in the pan. After meat is well done, remove from oven & allow to cool before cutting into thick slices. Serve with "Mojo", black beans, white rice, and fried sweet or green plaintains (tostones de pl tano verde).