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Ingredients
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Pork & Marinade
Grilled Onions & Finish
Method
Pork & Marinade
- 1
Prepare the garlic paste
Crush the peeled garlic cloves with a pinch of coarse salt using a mortar and pestle or mince finely and mash into a paste. This helps distribute garlic flavor evenly into the meat.
- 2
Make the marinade
In a bowl combine the garlic paste, coarse sea salt, black pepper, orange juice, lime juice, soy sauce (or annatto oil if using), olive oil, and dried oregano. Stir until salt mostly dissolves and mixture is uniform. Remove bay leaves from bowl and set aside to add later in roasting.
- 3
Score and season the pork
Pat the pork dry with paper towels. If skin is on, score the skin in a diamond pattern every 1/2 inch, taking care not to cut too deeply into the meat. Rub the marinade thoroughly all over the pork, working some of the garlic paste into the scored skin and into any cavities. Tuck the bay leaves under the pork or between folds. For best flavor, place pork in a large container, cover, and refrigerate to marinate at least 4 hours, preferably overnight (up to 24 hours).
- 4
Bring to room temperature
Remove the pork from the refrigerator 1 hour before roasting to come closer to room temperature. This ensures more even cooking.
- 5
- 6
Initial low-and-slow roast
Place the pork on the rack, skin-side up. Roast for 2 to 3 hours at 325°F (165°C) until the internal temperature at the thickest part reaches about 145–150°F (63–66°C) and meat is tender. Baste once or twice with pan juices to keep surface moist. If using a rotisserie, rotate continuously until it reaches the target temperature.
- 7
Crisp the skin
Increase oven temperature to 450°F (230°C) for the last 20–30 minutes to crisp the skin and develop a deep brown color. Watch carefully to avoid burning; rotate or move pan if any spot darkens too quickly. If using a grill, move pork closer to direct heat for final crisping or increase fire to high briefly while turning frequently.
- 8
Grilled Onions & Finish
- 9
- 10
Grill or roast the onions
When the pork is in its final roasting/crisping stage (or if using a grill, during the last 10–15 minutes), place the onion halves cut-side down on a hot grill or on a baking sheet under the broiler. Grill 6–10 minutes cut-side down until char marks form and onions soften; then flip and cook another 4–6 minutes until caramelized and tender. If broiling, position 6–8 inches from heat and watch closely so they brown without burning.
- 11
Finish and plate
Slice or pull the grilled onions into wedges or leave as halves. Arrange roasted pork slices on a serving platter with grilled onions interspersed. Sprinkle chopped cilantro or parsley over the pork and onions, and serve with lime wedges. Offer extra pan jus or a light drizzle of the strained roasting juices over the meat.