Lechon asado con plátanos--cuban pork roast with plantains

Ingredients

• 1 4 pound pork shoulder
• 3 teaspoons jarred garlic
• 1/2 tablespoon salt
• 3/4 teaspoon oregano
• 3/4 teaspoon ground cumin
• 1/4 teaspoon ground black pepper
• 1/2 tablespoon olive oil
• 1 large onion, sliced
• 1/4 cup lime juice
• 1/4 cup orange juice

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Preparation

• Combine the garlic, salt, oregano, cumin, pepper, salt, and olive oil.
• This can be done by hand using a mortar, or you can accomplish this by putting all of the ingredients for the rub into a blender or hand held food processor.
• Remove the roast from the plastic, and with a knife score by cutting slits over the surface. Thoroughly rub the garlic mixture over the pork making sure that it gets into the slits.
• In a gallon sized zip-top bag mix together the lime juice, orange juice, and sliced onion. Put the seasoned roast into the bag containing the orange juice mixture.

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