Ingredients

Brine:
1/2 cup fresh orange or tangerine juice
1/4 cup kosher salt
2 tablespoons packed brown sugar
1 tablespoon dried rosemary
1 1/2 teaspoons smoked or sweet paprika
1 1/2 teaspoons whole black peppercorns
1/2 teaspoon dried oregano
3 cloves garlic , coarsely chopped
3 1/2 cups cold water
1 (5- to 6-pound) boneless pork shoulder roast , tied

Glaze:
1/2 cup lemon or orange or tangerine sorbet
2 tablespoons fresh tangerine or lemon juice
2 tablespoons packed brown sugar
1 tablespoon fresh lime juice
Orange slices, for garnish (optional)
Chopped cilantro , for garnish (optional)
24   Boston lettuce (about 2 heads), for serving
Fresh salsas (recipes below), for serving

Description

Recipe For Cuban 24-Hour Roast Pork, As Seen In The December 2006 Issue Of 'O, The Oprah Magazine.'

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