First, create small incisions on the fatty side of the pork roast and insert one garlic clove into each.
4 lb pork rib roast, 3 cloves garlic
Next, combine the juice and zest of lemons and oranges, along with bay leaves, rosemary, fennel seeds, and Juniper berries with 2 tablespoons of cooking fat and olive oil in a baking dish.
4 tablespoon lemon juice, ½ cup orange juice, 2 tablespoon lemon zest, 4 tablespoon orange zest, 10 bay leaves, 4 sprigs rosemary, 1 tablespoon fennel seeds, ½ tablespoon Juniper berries, 2 tablespoon olive oil, 2 tablespoon cooking fat
Season with sea salt and black pepper and place the roast in the marinade, leaving it to marinate overnight in the refrigerator.
Sea salt and freshly ground black pepper
Remove the roast from the refrigerator to temper at room temperature before cooking. Preheat the oven to 350 F, scrape off the marinade, and brown the roast in a skillet over medium heat.
Place the roast in a clean baking dish and roast for approximately 1 ½ hours, or until an instant-read thermometer shows 145 F in the thickest part.
Let the roast rest for about 15 minutes before carving and serving.