Oh man, got the roast in the oven and citrus/pork smell is driving me nuts..can't wait to tuck in. Going to fix some rice for the extra sauce, and maybe some plantanos maduros. Not sure if they're ripe enough.
Didn't plug it, but there's a motherload crusting it. I didn't want garlic on the inside for the Cubanos later. It would be too overpowering. Want to taste everything else that will be there.
If I was cooking it just as a roast, oh yeah, it would be filled with 1/4 cloves and coated with fluer de sal.
Same as a prime rib.