Cuban Pork Roast

Using the tip of a small knife, make slits on the top & bottom of the roast. Stuff slivers of garlic into the slits & set the roast in a large bowl. To prepare the marinade, place a skillet over medium-high heat & add all the ingredients, except the lime juice, & tomato paste. Cook while stirring until the vegetables are charred. Remove the skillet from the heat & stir the lime juice into the marinade. Pour over the roast & turn to coat thoroughly. Cover with plastic wrap & refrigerate overnight, turning occasionally. Preheat oven to 350. Take the roast out of the marinade & set in a roasting pan. Reserve the marinade. Cook the roast 35 minutes to the pound, or until a meat thermometer reaches 165. Combine the tomato paste with the reserved marinade in a small saucepan. Heat to a boil, then reduce heat & simmer for 5 mins. Taste & adjust seasonings before removing hot peppers & bay leaf. Transfer the roast to a serving platter & allow to stand 10 minutes before slicing. Spoon the sauce over the sliced meat. Makes 6 servings.