Puerco asado (Pork roast)

Ingredients

• 8 lbs of pork (leg or whole)
• 1 lime
For the seasoning
• 1/2 cup of sliced seedless olives
• 1/2 cup of capers
• 1 large onion diced into small cubes
• 4 tablespoons of mashed garlic
• 1 teaspoon of parsley finely diced
• 4 tablespoons of powdered oregano
• 2 tablespoons of powdered black pepper
• 1 cup of green peppers diced into small cubes
• 2 tablespoons of vinegar
• 2 tablespoons of oil
• 1/4 cup of salt

Instructions

1. Mix in all the ingredients for the seasoning.
2. With a sharp paring knife score the skin, this will help get a crunchy skin.
3. Scrub with the lime, getting the juice into the cuts, wash the excess away with cold running water.
4. Carve deep holes in the meat.
5. Keep a distance of about 10 cm between each hole.
6. Using a teaspoon stuff the holes with the seasoning mixture, spread the remaining seasoning on the surface.
7. Marinate for at least 5 hours before cooking (best overnight).
8. Pre-heat the oven to 350°F (1175°C).
9. Roast at that temperature for 45 minutes. You need to use a roasting tray with rack, or else the bottom of the roast will just boil in its own juices.
If you have a meat thermometer
10. Every half hour bathe the pork in its own juices.
11. When the temperature reaches 60 °C (140 °F) turn up heat to 450°F (230°C).
12. The meat should be ready when it reaches 71 °C (160 °F) in the center.
If you don't have a meat thermometer
13. Every half hour bathe the pork in its own juices.
14. Cook for 4 hours. Every 30 minutes bath the meat with the juices. Thirty minutes before finishing turn up heat to 450°F (230°C) until the skin is dark golden and crunchy.