Pierna Asada A La Criolla--Cuban Pork Roast

• 1 (6 lb) pork butt
• 1 head garlic, minced
• 3/4 cup sour orange juice (can use 1/2 cup orange juice and 1/4 cup lime juice)
• 1 tablespoon oregano
• 2 teaspoons cumin
• 1/2 teaspoon black pepper
• 2 tablespoons salt
• 2 large onions, sliced thickly into rings (1 lb total)

1. Rinse pork roast and pat dry. With the tip of a small knife, prick all over roast, lightly. Place on glass or ceramic baking dish.
2. In a medium bowl, combine orange juice with garlic, the salt and spices.Cover roast with this mixture. Layer the onion rings on top of roast.
3. Cover baking dish with plastic wrap and marinate roast in the refrigerator overnight, at least 8 hours.
4. Remove roast from refrigerator and let sit at room temperature for 30 minutes.
5. Preheat oven to 325 degrees. Place roast in oven (remove plastic wrap) and roast for 4 hours, approximately, or until internal temperature reaches 185Fdegrees. Baste occasionally with pan juices. (Cover with foil is roast begins to brown too quickly).
6. Let roast rest, loosely covered, for 15 minutes before carving.

pork butt, garlic, sour orange juice, oregano, cumin, black pepper, salt, onions

Taken from www.food.com/recipe/pierna-asada-a-la-criolla-cuban-pork-roast-372726 (may not work)