Some years ago I knew an older Cuban-American woman who made the most delicious fresh pork roast I've ever tasted. It started out thickly coated with what looked like a dull green salsa and after roasting, the pork was very crusty and brown on the outside, but white and juicy on the inside. I've since seen recipes for "mojo" that feature orange flavor - zest and juice. Hers definitely had no orange flavor.
What I do remeber of hers was that it certainly had lots of garlic, onions, some kind of green pepper, and maybe had a kind of oregano flavor as a spice.
Can you help me recreate the mojo and the way you would roast the pork?