Make small slits over the entire surface of the pork using a paring knife.

Set aside 1 teaspoon of the garlic for the sauce.

Rub the rest of the garlic into the slits.

Whisk together the olive oil and the 1/4 cup oregano in a large roasting pan.

Add the pork, turn to coat.

Cover and marinate in the refrigerator for at least 8 and up to 24 hours.

Remove the pork from the refrigerator 30 minutes before roasting.

Preheat the oven to 425F.

Combine 3 cups of the orange juice, 1 cup of the lime juice, and the orange and lime zests in a large saucepan over high heat.

Boil to reduce to 2 cups.

Remove from the heat and stir in the remaining 1/2 cup orange juice, 1/4 cup lime juice, reserved 1 teaspoon chopped garlic, and remaining 2 tablespoons oregano.

Let the sour orange sauce cool to room temperature.

Season the pork with salt and pepper.

Transfer the roasting pan to the oven, and roast for 30 minutes.

Reduce the oven temperature to 350F and continue roasting until the pork is golden brown and a thermometer inserted into the center reaches 180F, about 2 hours.

Baste the pork with the sour orange sauce during the last 30 minutes of cooking.

Remove the pork from the oven, baste it with any remaining sauce.

Tent it loosely with foil, and let it rest for 15 minutes before slicing.

Serve slices drizzled with a little of the Mojo Dipping Sauce.

Using a mortar and pestle, mash the garlic, serrano, cilantro, and a few pinches of salt until it becomes a paste.

Add the orange juice, lime juice, oil, and honey, and stir to combine.