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1
Combine all the spices in a bowl.
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2
Place the pork in a shallow dish and prick all over with a fork.
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3
Spread the spice mixture evenly over the pork.
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4
Cover and marinate for two hours (it may be refigerated for up to 2 days but should be taken out at least 30 minutes before cooking).
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5
Preheat the oven to 500 degrees.
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6
Place the pork, fat side up, on a rack set in a baking pan.
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7
Roast, uncovered, on the middle shelf of the oven for 15 minutes.
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8
Reduce the heat to 350 degrees, baste the pork with the clarified butter and roast for one hour.
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9
Dribble two teaspoons of molasses over the roast and continue cooking for a half hour longer until a meat thermometer inserted in the center registers 160 degrees.
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10
Remove the roast from the oven and let it rest 15 minutes for the juices to settle.
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11
Meanwhile, make the gravy.
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12
Pour three-quarters of a cup of water into the baking pan and heat it, scraping the bottom of the pan to loosen drippings.
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13
Boil for two minutes, then thicken the gravy with the cornstarch solution.
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14
Stir in the remaining molasses and the lemon juice.
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15
To serve, remove and discard the trussing strings, cut the meat into thin slices and arrange on a heated serving platter.
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16
Accompany with gravy on the side.
