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1
Combine 4 cups of the orange juice and 1 cup of the lime juice and zest in a large saucepan over high heat and reduce to 2 cups.
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2
Remove from the heat and stir in the remaining orange juice and lime juice add a few cloves of garlic and 1/4 cup of the oregano.
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3
Let cool to room temperature.
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4
Using a paring knife, make small slits over the entire surface of the pork and rub the garlic into the slashes.
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5
Whisk together the oil and remaining 1/4 cup of the oregano in a large roasting pan, add the pork and turn to coat, cover and let marinate in the refrigerator for at least 4 hours and up to 24 hours.
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6
Preheat the oven to 425 degrees F.
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7
Remove the pork from the refrigerator 30 minutes before roasting.
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8
Season the pork with salt and pepper and cook for 30 minutes.
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9
Reduce the heat to 375 degrees F and continue roasting, basting with the marinade during the last 30 minutes of roasting until golden brown and an instant-read thermometer inserted into the center reaches 150 degrees F. Remove from the oven, baste with any remaining glaze, tent loosely and let rest 15 minutes before slicing.
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10
Using a mortar and pestle, mash the garlic, serrano, cilantro and a few pinches of salt until it becomes a paste.
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11
Add the orange juice, lime juice and oil and stir to combine.
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12
Heat butter in a large saute pan over high heat.
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13
Add the sugar and cook until melted.
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14
Add the plantains and cook until soft and heated through.
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15
Remove pan from the heat, add the rum, return to the heat and cook until the alcohol has reduced.
