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CUBAN STYLE PORK ROAST

 3 lbs PORK ROAST (COLLAR, SHOULDER OR LEG
 3 GARLIC CLOVES
 12 WHITE ONIONS
 2 SERRANO CHILES
 1 tbsp CUMIN POWDER
 1 tbsp CARDAMON POWDER
 2 LARGE ORANGES
 4 LIMES
 FRESH CILANTRO
 1 lb RUSSIAN FINGERLING POTATOES
1

SQUEEZE THE ORANGES AND LIMES AND POUR INTO A BOWL LARGE ENOUGH FOR THE PORK ROAST.

CRUSH THE GARLIC IN A GARLIC PRESS AND ADD TO THE JUICE. ADD 1 TBSP EACH OF CUMIN AND CARDAMON POWDER.

PEEL AND THINLY SLICE ONIONS AND ADD TO THE MARINADE. ADD WHOLE SERRANOS OR, IF YOU WANT A SPICIER MARINADE, SLICE OPEN PEPPERS FIRST. ADD SOME ROUGHLY-CHOPPED CILANTRO.

PLACE PORK ROAST IN THE BOWL. SEAL BOWL IN A PLASTIC GARBAGE BAG AND REFRIGERATE AT LEAST OVERNIGHT, BUT UP TO THREE DAYS IN THE FRIDGE.

PRE-HEAT OVEN TO 325º

ALLOW THE PORK TO REACH ROOM TEMPERATURE. SALT AND PEPPER

PLACE THE ROAST ON A RACK AND ROAST FOR AROUND AN HOUR.

SLICE THE POTATOES LENGTHWISE IN HALF. TOSS IN A BOWL WITH SOME OLIVE OIL, SALT AND PEPPER. SCATTER IN THE ROASTING PAN. ROAST ALONG WITH THE PORK FOR 30 MINUTES OR UNTIL THE POTATOES ARE EASILY PIERCED WITH A FORK.

CONTINUE ROASTING THE PORK, BASTING WITH THE MARINADE FOR THE LAST 30 MINUTES. INTERIOR TEMPERATURE SHOULD REACH AROUND 130º. REMOVE TO A WARM SERVING PLATTER.

WITH A PAIR OF TONGS REMOVE THE ONIONS TO A BOWL OR SCATTER AROUND THE ROAST IN THE SERVING PLATTER.

GARNISH WITH ROUGHLY CHOPPED CILANTRO.

SERVES 4-6