• Additionally, you'll need a mortar and pestle, a jar or container with a tight-fitting lid, a mesh strainer to catch the orange seeds, a meat mallet to smash the garlic (or the side of a large knife), a large pan to marinate the pork, a large roasting pan with a rack, cooking spray, and a large marinating or roasting bag (optional) or plastic wrap to cover the pork while marinating.

Make the mojo marinade

• Peel the two garlic heads.
• For the pork, set aside 8–10 whole garlic cloves.
• Smash the remaining garlic cloves using a meat mallet or the side of a big knife. Transfer the cloves to a cutting board and give them a hard smash.
• In a mortar and pestle, add the crushed garlic and 1 teaspoon of salt. Work the garlic until it becomes flat and tiny bits.
• To a medium bowl or jar, add the crushed garlic, sour orange juice, olive oil, oregano, cumin, 1½ teaspoon salt, and the bay leaf. Shake or stir to thoroughly mix.
• The marinate should be left in the refrigerator for at least an hour, but ideally it should be left in for many hours or overnight. Cover the jar or dish. Give a good shake or stir before using.

Marinate the pork

• If used, line a big pan with the roasting bag. Put the meat in the skillet.
• Cut 8–10 (or as many garlic cloves) thin incisions on the skin side of the pork, about 1–2 inches deep.
• Put the entire garlic cloves that were set aside into the incisions. To make inserting the cloves easier, dip them into the marinade.
• After turning the pork over (skin side down), cut approximately 10–12 tiny slits in the flesh, about 1-2 inches deep.
• Pour the marinade into the incisions you formed using a ladle or spoon.
• Next, cover the pork with the leftover marinade. If desired, add one more teaspoon of salt to the meat.
• Flip the pork so that the skin side is facing up. The meaty side that is marinating is what we desire.
• Tie a tight knot at the top of the bag to seal it, or cover the pan completely with plenty of plastic wrap.
• Let the pork marinate in the fridge for the entire night.

Roast

• If your kitchen is chilly, take the pork out of the refrigerator 30 to 45 minutes before roasting.
• Set oven temperature to 325°F.
• It's natural for the marinated pork to have a grayish tint; this is the effect of the citrus on the flesh.
• Apply a thin layer of cooking spray to the roasting pan's rack.
• With the skin side down, place the pork on the rack.
• Remove any stray garlic granules from the meat. They'll catch fire very soon.
• Add a small amount of water to the roasting pan's bottom. It will also require you to add a little bit extra when roasting. Any bits of garlic and the drippings at the bottom of the pan will begin to smoke and burn. This is checked by the water. Throw away any remaining marinade.
• Roast the pork for a total of six to seven hours, or until the flesh has torn away from the bone on one end and the internal temperature reaches at least 170° F. Tent the meat for 1½ to 2 hours throughout the roasting process. Loosely cover with a piece of aluminum foil about the size of the pork shoulder. Don't wrap it; just put it on top.

Crisp the skin (if desired)

• After taking the pork out of the oven, carefully turn it over so that the skin side is facing up. This phase requires extreme caution since the roast is hot and heavy.
• Pour water into a dish or cup, then liberally whisk in 1 tablespoon of salt for every cup of water. Brush the skin of the pig roast with a small amount of the salty water that has been dripped over it. Repeat many times.
• Verify that the pork is not positioned too near the heat source. Should it be necessary, lower the oven rack. Turn on the low broiler setting on the oven.
• Extremely Vital Cook's Note: After completing this step, do not move from the oven's side. Activate the oven light and check it around every minute. It'll be done in two to four minutes. The skin will crisp and brown rapidly; in a matter of minutes, if not seconds, it will turn from a flawless golden brown to scorched.
• When the skin is bubbling and beginning to crackle, take the pig out of the oven with caution. Cover the pork loosely with foil and let it rest for at least 20 minutes before cutting.