Cuban Inspired Pork Shoulder Roast

Ingredients

• bone-in pork shoulder or pork picnic roast (5-7 lbs)
• olive oil (1/2 cup)
• lemon juice (1/2 cup)
• oregano leaves (1 tablespoon)
• ground cumin (1/2 tablespoon)
• minced garlic (2-3 tablespoons)
• course-ground black pepper (2-3 teaspoons)
• parsley flakes (1/2 tablespoon)
• whole peeled potatoes
• whole peeled carrots
• large onion, quartered (1)

Instructions

1. Cross-cut the fat layer being sure to cut through fat to meat and poke pork in several places with the tines of a large serving fork.
2. Place pork roast in a large food storage container with a lid.
3. Pour olive oil and lemon juice over pork.
4. Rub pork all over with remaining spices.
5. Cover and refrigerate at least 6 hours (or overnight), turning roast several times and rubbing in liquids and spices each time you turn the roast.
6. Preheat oven to 350 degrees.
7. Remove roast from the refrigerator and place in a roasting pan sprayed well with cooking spray.
8. Pour remaining marinade over roast.
9. Cover tightly with foil and cook one hour.
10. Remove foil and continue roasting for 2 more hours.
11. During the last hour of roasting add potatoes, carrots and onions.
12. Remove roast from oven, cover and let sit 10 minutes before carving.
13. Serve immediately with roasted root vegetables.