Cerdo Horneado

½ t salt
½ t cumin
½ t hot ground pepper
1 T vinegar
3 lb pork loin
½ t saffron
½ t pepper
1 T grated onion
2 cloves garlic, minced
1 T chopped parsley

Combine salt, saffron, cumin, pepper and garlic. Make into a paste and rub into pork. Place overnight in refrigerator. Roast for 15 minutes at 400°F. Reduce heat and cook 25 minutes for each pound. Pour boiling water over roast, add onions, vinegar, pepper, and parsley. Bring to a boil for 2 minutes.
Serve over hot rice.