After salting, put the pork to a side. In a blender add the lime/lemon or sour orange juice, garlic cloves, and the seasonings, bay leaf, cumin powder, oregano, pepper, one teaspoon salt. Blend on high until all is liquified. This is your Cuban Mojo. Pour one cup of the mojo in a jar, cover and reserve for later. Now take your pork roast and pour the rest of the sauce all over it, rubbing the mojo sauce deep into the pork meat and into the slits or holes. The secret is to make sure you rub the meat of your pork roast or fresh ham with all this lime/garlic sauce, making sure it is well introduced into the meat. When done, sprinkle a little more oregano, cumin, black pepper over the entire roast once more. Cover with aluminum foil and refrigerate until the next day for roasting.