- Serves: 6
- Prep Time: 20m
- Cook Time: 2:0 h
- Ready In: 2:20 h
- 2 Cloves Garlic, pressed
- 1/2 Teaspoon Sea Salt
- 1/4 Teaspoon Black Pepper
- 1/8 Teaspoon Red Pepper Flakes
- 1 Teaspoon Ground Cumin
- 1 Teaspoon Smoked Sweet Paprika
- 1 Teaspoon Dry Parsley Flakes
- 1 Teaspoon Dry Oregano
- 1 Tablespoon Lemon Juice, freshly squeezed
- 1/4 Cup Olive Oil
- 3 Pound Pork Roast, bone in
- 20 Small Potatoes
Place all the ingredients except the pork into a large Zip lock bag and mix all the ingredients very well.
Wipe the roast and place it into the bag. Seal the bag and ensure that the marinade is all over the pork. Remove as much of the air as possible and place it into a bowl and into the refrigerator. This can marinate for up to 48 hours. Be sure to turn the bag every time it comes to mind.
Cooking day. Remove the roast from the refrigerator about 1 hour before roasting.
Preheat oven to 350 degrees. Place roast into a roasting pan bone side down, fat side up to create a rack. Put the small potatoes into the bag with the marinade. When the oven comes to temperature put the roast in on the middle rack. Roast for 1 hour.
Add the potatoes and the leftover marinade to roast with the pork. Roast for about 3/4 of an hour, test the temperature of the pork making sure it is 160 degrees F. Remove it from the oven and allow it to rest for 10 minutes. Carve, serve and enjoy!