Cuban Christmas Roast Pig with Sour Orange, Honey and Cumin Mojo

Instructions

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   1. Pat the pork leg or shoulder dry with paper towels. Using a small knife, make 12 to 16 deep slits all over the meat, avoiding cutting too deeply into the skin.

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   2. In a blender or mortar, combine the sour orange juice, orange juice, garlic, half of the white onion, honey, 2 tablespoons of the vegetable oil, dried oregano, ground cumin, black pepper, bay leaves, salt and apple cider vinegar until you have a fragrant mojo.

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   3. Place the pork in a large tray or deep container. Pour the mojo over the meat, massaging it into the slits. Scatter the remaining white onion on top. Cover and marinate in the refrigerator for at least 12 hours and up to 24 hours, turning once halfway through if possible.

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   4. Remove the pork from the refrigerator 45 minutes before roasting so it loses its chill. Preheat the oven to 325°F / 165°C.

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   5. Remove some of the excess marinade from the skin surface so it can brown better, but leave the onion and some of the mojo around the meat. Set the pork skin-side up in a roasting pan with a rack or on a bed of onion. Add 1 cup of water to the bottom of the pan.

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   6. Mix the brown sugar with the lard and the remaining tablespoon of vegetable oil. Rub this mixture over the skin to encourage a crisper, shinier crust.

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   7. Loosely cover with aluminum foil and roast at 325°F / 165°C for 3 hours and 30 minutes. Every 60 minutes, carefully uncover and baste the meat with the pan juices, avoiding soaking the skin too much.

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   8. Remove the foil and continue roasting at 375°F / 190°C for 1 hour more, or until the meat is very tender and the skin is browned. If you want deeper color, raise the temperature to 425°F / 220°C for 10 to 15 minutes at the end, watching closely so it does not burn.

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   9. Transfer the pork to a board and let it rest for 20 minutes before shredding or slicing. While it rests, place the pan juices, onion and cooked mojo from the roasting pan into a saucepan and cook for 5 to 8 minutes over medium heat to concentrate the flavors.

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    10. Serve the roast pork with some of the hot mojo sauce spooned over or on the side, making sure each portion includes some roasted onion.