Well, we certainly know the Cubans love their Pigs! :bravo: 
Cuban Roast Pork Recipe
INGREDIENTS:
2 teaspoons cumin seeds
1/2 teaspoon whole black peppercorns
4 cloves garlic, chopped
2 teaspoons salt
1 teaspoon dried oregano
1/3 cup orange juice
1/3 cup dry sherry
3 tablespoons lemon juice
3 tablespoons fresh lime juice
2 tablespoons olive oil
4 pounds pork shoulder, trimmed and tied
DIRECTIONS:
Heat a small, heavy skillet over medium heat. Add the cumin seeds and peppercorns to the pan; stir constantly until fragrant and beginning to brown, about 2 minutes. Cool.
Using a mortar and pestle, crush toasted spices with garlic, salt, and oregano to make a paste. You can also do this in the small bowl of a food processor. Transfer to a small bowl, and stir in orange juice, lime juice, lemon juice, sherry, and olive oil.
Place the pork in a large resealable plastic bag. Pour citrus marinade over meat, and seal. Refrigerate for 12 to 24 hours, turning the bag over occasionally.
Preheat the oven to 325 degrees F (165 degrees C).
Transfer pork and marinade to a roasting pan, and place in the oven. Roast for about 2 1/2 hours, basting with pan juices occasionally, or until an instant read thermometer inserted in the center reads 145 degrees F (63 degrees C). Add small amounts of water to the pan if it dries out. Transfer the pork to a carving board, cover loosely with foil, and let rest for 15 minutes. Carve, and serve.
Cuban Pork Sandwiches
INGREDIENTS:
1 5 to 6 pound pork shoulder roast
2 tablespoons brown sugar
2 teaspoons white pepper
2 teaspoons dry mustard
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon paprika
bourbon mop
PREPARATION:
Combine all ingredients except the pork roast. Mix well to form a rub and apply evenly to the pork roast. Wrap roast in plastic and refrigerate over night. Remove roast from refrigerator and allow to sit for about 45 minutes. Prepare grill for rotisserie cooking and preheat. Place roast on rotisserie over a low direct heat. Cook for about 30 minutes per pound or 3 to 3 1/3 hours. The internal temperature should reach about 170 degrees F. Baste pork with bourbon mop every 20 minutes. When done remove from grill and let sit for about 20 minutes. Cut into slices and serve.
INGREDIENTS:
1 5 to 6 pound pork shoulder roast
2 tablespoons brown sugar
2 teaspoons white pepper
2 teaspoons dry mustard
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon paprika
bourbon mop
PREPARATION:
Combine all ingredients except the pork roast. Mix well to form a rub and apply evenly to the pork roast. Wrap roast in plastic and refrigerate over night. Remove roast from refrigerator and allow to sit for about 45 minutes. Prepare grill for rotisserie cooking and preheat. Place roast on rotisserie over a low direct heat. Cook for about 30 minutes per pound or 3 to 3 1/3 hours. The internal temperature should reach about 170 degrees F. Baste pork with bourbon mop every 20 minutes. When done remove from grill and let sit for about 20 minutes. Cut into slices and serve.
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That’s okay…I’d go down with you anyday.