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1
Make the Spice Rub and Marinade: Place the cumin seeds in a small skillet and heat over medium-low heat until lightly toasted about 2 minutes.
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2
Let cool.
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3
Combine the cumin and peppercorns in a spice grinder or a mortar (see Notes) and grind coarsely.
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4
Add the garlic, oregano, salt, and cayenne.
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5
Grind again to form a rough paste.
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6
Set aside.
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7
In a small bowl, combine the orange juice, lime juice, and oil.
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8
Set this aside as well.
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9
Score the Rind and Marinated the Pork (see Notes): Using a box cutter, utility knife, or other razor-sharp knife, firmly (but carefully) score the rind in parallel lines 1/3- to 1/2-inch apart.
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10
Score deep into the fat (about 1/2-inch deep), but avoid cutting into the meat.
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11
Turn the roast and score the rind on the bottom and sides as well.
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12
Using a sharp paring knife, poke several holes in the cut side of the pork (the side with no skin).
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13
Rub the entire surface of the roast with the spice paste, doing your best to get some of the paste into the incisions in the skin.
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14
If you have a plastic bag large enough to hold the pork, place it in one (Reynolds large oven bags work well).
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15
Otherwise, place the pork in a deep bowl just large enough to hold it.
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16
Pour the marinade over the roast and massage it to coat it evenly.
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17
Place the bag in a baking dish or large bowl in case it leaks, and refrigerate for 24 to 48 hours, turning occasionally to redistribute the marinade.
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18
Remove the pork from the marinade (reserve the marinade) and let it sit at room temperature, uncovered, for 1 to 2 hours before roasting; this dries the skin to help it crisp in the oven.
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19
Heat the Oven: Set a rack in the lower third of the oven and heat to 450 degrees (425 degrees convection).
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20
Roast the Pork: Set the roast skin side up on a rack set in a sturdy roasting pan (14 by 12 inches works well).
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21
Roast for 30 minutes, then reduce the oven temperature to 250 degrees (225 degrees convection).
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22
Combine the reserved marinade with 1/2 cup cool water and pour this over the meat.
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23
Continue roasting, basting every 2 to 2 1/2 hours with the drippings until the meat is fork-tender and pulling away from the shank bone, 8 to 9 hours.
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24
If at any time the liquid evaporates, add about 1/2 cup of water to the pan.
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25
If after 5 hours you notice that the underside is not browning, flip the meat and let it roast skin side down for a few hours before righting it.
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26
It should finish roasting right side up.
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27
Test for Doneness: The best doneness test is to insert a meat fork into the wide end of the roast and gently pull.
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28
If a chunk of meat pulls away easily, the roast is done.
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29
Be careful not to tear the meat from the roast; just tug it to get a feel.
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30
Also, check to see that the meat at the shank end of the roast has contracted, leaving the bone exposed some.
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31
If youre unsure, check the internal temperature with an instant-read thermometer; youre looking for something in the 175- to 185-degree range.
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32
Rest and Carve: Let the pork rest, uncovered unless the kitchen is very cold, for about 30 minutes.
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33
Unless you have a very sharp knife, its easiest to begin by carving off the rind.
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34
If you notice parts of the rind that are soft and chewy, not crisp, cut them into smaller pieces and place them in a skillet or on a rimmed baking sheet.
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35
Place the skin in a 450-degree (425-degree convection) oven until crisp, 5 to 10 minutes.
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36
Thinly slice the pork and chop the rind into crackling bits to put on each plate.
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37
Spoon any juices that run from the meat over it as you carve.
