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1
Pierce the roast all over with the tip of sharp paring knife to a depth of about 1/2 inch to allow the seasonings to penetrate the meat.
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2
Crush the garlic in a garlic press into a small mixing bowl.
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3
Add the salt, oregano, cumin, and pepper and mash together with fork to make a paste.
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4
Place the roast in a nonreactive baking dish.
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5
Rub the roast well with the paste and add the bitter orange juice and 1/2 cup sherry.
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6
Sprinkle the onion rings over the top.
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7
Cover with plastic wrap and marinate, refrigerated, for at least 4 hours or preferably overnight.
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8
Turn the roast once or twice while marinating.
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9
When ready to roast, preheat the oven to 400F.
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10
Remove the roast from the marinade and pat dry; reserve the marinade and onion.
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11
Place it in a Dutch oven or roasting pan just large enough to hold it comfortably.
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12
Roast for 20 minutes, then lower the oven temperature to 325F.
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13
and add the marinade and onion.
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14
Continue to cook, basting every 15 minutes with the pan juices, until the pork reaches an internal temperature of 175F., 40 to 50 minutes.
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15
If the pan juices begin to dry up, add up to 1/2 cup additional sherry and a little water, if needed.
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16
Remove the roast from the oven and let it rest, loosely covered with foil, for 10 to 15 minutes.
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17
Meanwhile, add 1 cup water to the roasting pan and stir to loosen any browned bits.
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18
Bring to a boil on top of the stove and cook, stirring, until the juices have reduced to about 1/2 cup.
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19
Slice the pork thinly and serve it with the onion and pan sauce.
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20
For a richer pan sauce, swirl the butter into the juices just before serving.
