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1
Preheat oven to 375F.
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2
Squeeze enough juice from limes to measure 1 cup.
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3
Mince garlic.
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4
In a bowl stir together 3 tablespoons lime juice, garlic, 2 1/2 tablespoons salt, oregano, and cumin.
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5
Pat pork dry and with a sharp small knife make 1-inch-long by 3/4-inch-deep incisions 2 inches apart in pork skin.
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6
Push about 1 teaspoon garlic mixture into each incision and rub remainder on meaty ends not covered by skin.
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7
Transfer pork to a large roasting pan (about 18 by 12 by 2 inches) and pour remaining lime juice around pork.
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8
Roast pork, uncovered, in middle of oven until most of juice is evaporated and brown bits begin to form on bottom of pan, about 30 minutes.
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9
In a bowl stir together water and vinegar and pour mixture around pork.
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10
Cover pan tightly with foil and roast 1 hour.
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11
With a small ladle baste meat only (not skin) with pan juices and roast pork, covered, 1 hour.
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12
With cleaned sharp small knife gently loosen skin from meat (without cutting through skin) and with a spoon baste meat under skin with pan juices.
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13
Sprinkle remaining 1/2 tablespoon salt over skin and roast pork, uncovered, basting meat (not skin) every 20 minutes, 1 1/2 hours more, or until skin is crisp.
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14
Transfer pork to a cutting board, reserving pan juices, and let stand 20 minutes.
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15
Skim fat from reserved pan juices.
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16
Cut pork into 1/4-inch-thick slices and serve with pan juices.
