Make holes in the pork with a skewer. Crush garlic and mix all other ingredients. Pour over the pork and refrigerate for 2 days. Heat oven to 425°. Drain pork and roast for 20 minutes. Reduce oven temperature to 375°, and roast for 30 minutes or until internal= temperature is 145°. Remove from oven and let cool. Deglaze juices with water if not too burned. Simmer remaining marinade, with degazed juices, until reduced to 2/3 cup (about 20 Minutes). Serve sauce and meat at room temperature.
