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
0 servings