INSTRUCTIONS
1. With a sharp knife, puncture pork in several places.
2. Place in a shallow roasting pan.
3. In a food processor, puree ¼ cup of sour orange juice, garlic cloves, oregano, black pepper and salt. Puree enough to form a paste.
4. Rub paste all over pork, pushing mixture into punctured holes.
5. Add bay leaves to the rest of the sour orange juice and pour over pork.
6. Refrigerate and marinate for 3 to 6 hours.
7. Roast at 350 degrees skin side up and uncovered until an internal temperature of 160 degrees (allow 20 minutes per pound and baste occasionally).
8. Cool before slicing.
