Begin by creating a marinade with chopped garlic, chopped ginger, chopped red onion, chili powder, salt, pepper, powdered cumin, any other favorite seasoning, olive oil, your favorite red wine, limejuice, chopped jalapenos or habaneros and a sprinkling of chopped herbs (cilantro, parsley, oregano, thyme all work well). Mix the marinade thoroughly and set aside. Now, trim the fat and "silver skin" from the pork roast. Next, score the meat and make deep cuts throughout the length of the meat to create traps for the marinade to seep in. Transfer the pork to a casserole dish and pour the marinade over, rubbing, massaging and coating the meat thoroughly. Refrigerate for at least 6 hours. Next, pre-heat the oven to 350 F and bake the pork for roughly 20 minutes per pound. While the pork is baking, do a rough chop on two sticks of celery, two carrots, half a green pepper and half an onion. Remove the pork from the oven and create a bed of these veggies in the casserole dish, placing the pork back on top, turned upside down from its earlier position. Bake for another 15-20 minutes per pound at 400F. Note that the actual cooking times may differ, so make sure that the pork is completely cooked when you take it out. At the end of the cooking time, remove the pork and set aside for a few minutes before carving out slices. Use the juices/drippings in the casserole dish to create pan sauce (with some more wine and/or butter).