Versions of this dish are found in all the Spanish Caribbean islands and in South America. Sour orange juice is popular as a marinade for meat and fish, and flavourings vary from country to country — thyme, sage and nutmeg might replace oregano and allspice, but cumin is fairly constant.
for the marinade
6tablespoonsSeville orange juice, or ½sweet orange juice and ½
Blend all the marinade ingredients together Put the pork into a dish, pour over the marinade and leave for at least 3—4 hours or up to 24 in the refrigerator. Turn occasionally, rubbing the marinade into the meat.
Preheat the oven to 200°C/400°F/gas mark 6. Wipe the meat