4-5 pound loin roast or pork shoulder, preferably with the skin on.

Soak overnight in:

1/2 gallon of water

 2 cups brown sugar

1 cup kosher salt

 10 crushed garlic cloves

 ½ gallon orange juice

The roast was then stabbed all over with a fork and 10 more garlic cloves quartered and stuck into little cuts until flush with the surface. Then make the rub:

 6 garlic cloves

 1 Tbsp ground cumin,

 1 Tbsp dry oregano

 1 Tbsp salt

 1 tsp black pepper

 1 oz orange juice

 1 Tbsp white vinegar

 1 Tbsp olive oil

 Hot sauce to taste

Dump everything into a food processor and puree. Coat the roast all over with the rub and place uncovered in a 300 F oven. Cook for about 3 hours or until the internal temperature reaches 165 F.