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["Mash the garlic, salt, and peppercorns together with a mortar and pestle.", "Add dried oregano, onion, and the sour orange to make a mash -- mix thoroughly.", "", "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 saucepan from the heat source. Carefully add the mash to the hot oil and whisk gently. Let cool.", "", "Pierce the pork as many times as you can with a sharp knife or fork.", "", "Pour garlic mixture (save a little for roasting) over pork, cover and let sit in refrigerator for 2-3 hours or preferably overnight.", "", "To roast in the oven, preheat oven to 450 degrees F. Place the fresh ham or pork shoulder, fattest side up, in an open roasting pan. Place pan in oven and reduce temperature to 225 degrees F. Spoon extra marinade over the roast occasionally as it cooks. Using a meat thermometer, roast should be removed from the oven when the internal temperature reaches 195 degrees F. -- for fork tender, ""pulled-pork"" quality. (If you want a roast you can slice, remove when the internal temperature reaches 170 degrees F.)", "", "Immediately cover with foil and let rest for at least 10 minutes before slicing and serving."]
