| Home | Features | Cooking Dictionary | Cook-&-Book Reviews | Read the Articles |

Appetizer Recipes Bar & Brownie Recipes Beef & Veal Recipes Beverage & Drink Recipes Bread Recipes Breakfast Recipes Cake & Frosting Recipes Candy Recipes Chicken Recipes Cookie Recipes Dessert Recipes Ground Meat & Sausage Holiday Recipes International Recipes Lamb Recipes Pet Recipes Pie & Pie Crust Recipes Pork & Ham Recipes Salad & Dressing Recipes Sandwich Recipes Sauce & Condiment Recipes Seafood & Fish Recipes Sidedish Recipes Soup & Stew Recipes Special Diets Recipes Turkey Recipes Vegetarian Entree Recipes Wild Game Recipes

1 cup fresh lime juice (about 8), divided use

2 tablespoons minced garlic

1 1/2 tablespoon coarse salt, divided use

1 tablespoon dried oregano

1 tablespoon ground cumin

1 (8-pound) bone-in fresh pork picnic shoulder with skin

3 cups water

6 tablespoons vinegar

1. Preheat oven to 375*F (190*F).
2. In a bowl stir together 1/4 cup lime juice, garlic, 1 tablespoon salt, oregano, and cumin.
3. Pat pork dry and with a sharp knife make 1-inch-long by 3/4-inch-deep incisions 2-inches apart in pork skin. Push about 1 teaspoon garlic mixture into each incision and rub remainder on ends not covered with skin.
4. Transfer pork to a large roasting pan and pour remaining lime juice around pork. 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.
5. In a bowl stir together water and vinegar and pour mixture around pork. Cover pan tightly with foil and roast 1 hour.
6. Remove cover and baste meat only, not skin, with pan juices ; cover and bake for 1 hour.
7. With sharp knife gently loosen skin from meat (without cutting through skin) and baste meat under skin with pan juices. 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.
8. Transfer pork to a cutting board, reserving pan juices, and let stand 20 minutes. Skim fat from reserved pan juices.
9. Cut pork into 1/4-inch-thick slices and serve with pan juices.

Serves 8.