Puerco Asado

Directions

1. 1
   Preheat oven to 375F.
2. 2
   Squeeze enough juice from limes to measure 1 cup.
3. 3
   Mince garlic.
4. 4
   In a bowl stir together 3 tablespoons lime juice, garlic, 2 1/2 tablespoons salt, oregano, and cumin.
5. 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.
6. 6
   Push about 1 teaspoon garlic mixture into each incision and rub remainder on meaty ends not covered by skin.
7. 7
   Transfer pork to a large roasting pan (about 18 by 12 by 2 inches) and pour remaining lime juice around pork.
8. 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.
9. 9
   In a bowl stir together water and vinegar and pour mixture around pork.
10. 10
    Cover pan tightly with foil and roast 1 hour.
11. 11
    With a small ladle baste meat only (not skin) with pan juices and roast pork, covered, 1 hour.
12. 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.
13. 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.
14. 14
    Transfer pork to a cutting board, reserving pan juices, and let stand 20 minutes.
15. 15
    Skim fat from reserved pan juices.
16. 16
    Cut pork into 1/4-inch-thick slices and serve with pan juices.