4 2lbpork loin or shoulder roast 10clvGarlic, Minced 1tSalt 1tGround Black Pepper 2fresh orange (juiced) 1fresh lime (juiced) 1fresh lemon (juiced) 1conion (minced) 2toregano 0.5cOlive Oil Mash garlic, salt, and peppercorns into a paste, using a mortar and pestle. Stir in sour orange juice, onion, and oregano. Let sit at room temperature for 30 minutes. Heat the olive oil in a 2-quart saucepan until hot, but NOT deep frying hot! We’re looking for something in the neighborhood of 220 degrees F. Remove the oil from heat and quickly whisk in the garlic-orange juice mixture until well blended. Let cool before using as a marinade! Pierce pork roast as many times as you can with a sharp knife or fork. Pour garlic mixture (save a little for basting while roasting) over pork, cover and let sit in refrigerator for two to three hours. Using a suitable roasting pan or rack, sprinkle remaining marinade over pork and cook uncovered at 325°F. Roast until completely cooked (160°F), about 20 minutes per pound. Baste occasionally. Bring pan juices to a boil and simmer until the juice is reduced by half. Sprinkle some juice onto the pork when you put it in the sandwich.