Marinated Roast Pork With Cilantro Potatoes

• PORK
• 4 pounds boneless pork shoulder (butt)
• 1 cup cider vinegar
• 1 cup dry white wine
• 2 teaspoons ground coriander
• 2 teaspoons ground cumin
• 1/4 teaspoon cayenne
• 1 tablespoon kosher salt
• 8 garlic cloves, chopped
• POTATOES
• 2 pounds thin-skinned potatoes, peeled and cut into 1 1/2- to 2-in. chunks
• About 1 1/2 tsp. kosher salt, divided
• 3 tablespoons extra-virgin olive oil
• About 3 tbsp. chopped cilantro
• 2 teaspoons lemon juice
• 1/2 teaspoon pepper
• 1/4 cup Nicoise or kalamata olives

1. Make pork: Cut into 1 1/2-in. chunks, trimming large pieces of fat (leave some, or pork will be dry). Put meat in a 1-gal. resealable plastic bag; set in a deep bowl. Mix remaining pork ingredients and 2 cups water. Pour into bag; seal. Chill overnight.
2. Preheat oven to 350u0b0. Pour meat and marinade into a strainer set over a bowl. Spread meat in a roasting pan and add 1 cup marinade (discard the rest). Seal pan with foil. Bake 1 hour. Uncover (it will be juicy). Bake 1 hour more, turning meat twice. Spoon out all but about 1/2 cup liquid. Bake, turning meat twice, until browned and crisp at edges, 30 more minutes. Meanwhile, start potatoes.
3. Make potatoes: Simmer them in a large covered saucepan with 1 tsp. salt and water to cover until tender, 15 minutes. Drain, return to pan, and cook over low heat until dry, stirring gently a couple of times, 1 to 2 minutes. Combine remaining 1/2 tsp. salt and other potato ingredients in a large bowl. Stir in potatoes.
4. Arrange meat and potatoes in a shallow serving bowl. Scatter more cilantro on top. Season with salt to taste.

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Taken from www.myrecipes.com/recipe/marinated-roast-pork (may not work)