Instructions: Unroll roast; butterfly it by making a lengthwise cut almost through the roast, then spreading it out to lie flat. Pierce meat on all sides with the tines of a fork.

For marinade, combine thawed orange juice concentrate, lime peel, lime juice, oil, garlic, oregano, 1 teaspoon pepper, and 1/4 teaspoon salt.

Place meat in a plastic bag in a shallow dish. Pour marinade over the meat, coating all surfaces. Seal bag and refrigerate meat and marinade for 4 hours or overnight, turning meat and bag once.

Remove the meat from the bag, reserving the marinade. Reroll and tie the roast; place on a rack in a roasting pan. Insert a meat thermometer. Roast, uncovered, in a 325i F. oven for 2-3/4 to 3-1/2 hours or till the meat thermometer registers 165i F., basting frequently with reserved marinade during the first 2 hours of cooking time.

Remove from oven. Let roast stand for 10 minutes before slicing.

Prep Time: 10 minutes

Cooking Time: 165 minutes

Add a relish of guacamole flavored with pineapple-the Cuban way.

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