Toast cumin and Peppercorns in a skillet,

Transfer to small food processor along with oregano, cayenne pepper, garlic, 1 Tbs. salt and process to a paste,

Cut 25 1 1/2 inch slits in pork about 1 jnch deep,

Rub paste over the pork, pressing into slits.

Transfer pork into a roasting pan,

Whisk orange juice, lime juice, oil, and 2 tbs. salt in a bowl

Pour over pork.

Cover and refrigerate 18-24 hours, turning occasionally;

remove Pork from refrigerator two hours before roasting;

Heat oven to 325º;

Roast about 3 hours or until thermometer registers 160º at thickest part, basting every 30 minutes;

(Add 1 cup water to pan when liquid evaporates; cover loosely with foil if skin gets too dark.)

Let rest 15 minutes, then carve and sarve.

serve with cabernet sauvignon.