Place the pork roast in an 8x8 baking dish or casserole dish. Using a sharp knife, cut 8-10 small slots into the pork roast and insert a garlic clove into each opening.

Mash the remaining garlic cloves using a mortar and pestle or food processor.

In a small bowl, combine the garlic, orange juice, lime juice, olive oil, oregano, cumin, salt, and bay leaves to create the mojo sauce.

Pour the mojo marinade over the pork roast. Cover tightly with aluminum foil or plastic wrap. Refrigerate for at least 30 minutes or up to overnight for best results.

Remove the roast from the refrigerator and let it sit at room temperature for about 20 minutes before cooking. Preheat the oven to 325 degrees F.

Place the pork roast in the oven and cook for 1½ to 2 hours, or until the internal temperature reaches at least 165 degrees F using a meat thermometer. For extra tender shredded pork, cook to 190 degrees F.

For a golden top with crispy edges, broil the pork roast for the last few minutes of cooking time. Allow the meat rest for 5-10 minutes before shredding.

Use two forks or meat shredders to shred the pork and spoon the flavorful pan juices over the top before serving.