Pork Rub, Andean Style
juice of 2 limes
1 T sweet paprika
1 T salt
1 t ground cumin
2 -3 cloves garlic, sauteed and minced
1 small onion, chopped
½ t sugar
Combine all ingredients. Pierce pork every ½ inch with a sharp knife. Coat the meat with the pork rub. Place in a plastic bag or covered dish and let it sit in the refrigerator overnight.
If you are using pork chops, you can grill or fry them, quickly. The George Foreman grill worked out nicely.
If you have a roast, preheat the oven to 450* F. Roast the pork for 45 minutes, before reducing the temperature to 300*F. Baste the roast every hour, about 4 hours. It should end up crispy on the outside.