One 4 or 5 lb. pork roast
3 cloves crushed garlic
2 tsp. salt
1/2 tsp. pepper
1 1/2 tsp. dry oregano
1/2 tsp. ground cumin
3/4 c. sugar
1 c. orange juice
Rind of 3 oranges
1/2 c. light rum
3 tbsp. Cointreau

Combine garlic, salt, pepper, oregano and cumin with a few drops of water. Rub onto over pork. Roast at 450 degrees for about 1 hour. Remove and pour off fat from pan. Combine sugar, orange juice and rind. Pour over meat and cook at 325 degrees for about 2 hours. Add rum about 1/2 hour before meat is done. Remove meat and add Cointreau to drippings. Boil a little, scraping up drippings. Serve as sauce.