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1
Pulse the garlic, oregano, thyme, coriander and cumin seeds, bay leaves, 2 tablespoons salt and 1 teaspoon pepper in a food processor to make a thick paste.
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2
Trim off all but a thin layer of fat from the pork, then make deep slits all over the roast (about every 2 inches) with a paring knife.
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3
Rub the spice paste over the pork and into the slits.
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4
Mix the citrus juices, Worcestershire sauce and olive oil in a large glass bowl.
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5
Submerge the pork in the marinade and top with the onions and reserved orange and lemon peels.
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6
Cover with plastic wrap and refrigerate at least 8 hours or up to 2 days.
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7
Bring to room temperature 1 hour before roasting.
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8
Preheat the oven to 450.
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9
Remove the citrus peels from the bowl and refrigerate.
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10
Place the pork on a rack in a large roasting pan (reserve the marinade and onions); roast, uncovered, about 1 hour.
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11
Add the marinade to the pan and pile the onions on top of the meat.
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12
Cover with foil, lower the oven temperature to 350 and roast 2 more hours.
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13
Uncover, place the citrus peels around the pork and continue to roast, basting occasionally, until the meat browns and a thermometer inserted into the bottom half registers 190, 1 hour 30 minutes to 2 hours.
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14
Transfer the pork to a cutting board and let rest 10 minutes.
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15
Meanwhile, skim any excess fat from the pan juices.
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16
Slice the pork and serve with the onion and pan juices.
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17
Garnish with citrus peels.
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18
Photograph by Marcus Nilsson
