Whisk together 1/2 cup canola oil, oregano
and garlic in a large roasting pan. Add the pork and turn to coat. Cover and let marinate in the refrigerator for at least 8 hours and up to 24 hours.
Remove the pork from the refrigerator 30 minutes before roasting. Preheat the oven to 350 degrees F.
Sprinkle the pork all over with salt and pepper. Heat the roasting pan with the pork and marinade
over medium-high heat. Sear
the pork on all sides until dark brown. Add the chicken stock
and cover. Place in the oven and let braise
until a thermometer inserted into the center reaches about 195 degrees F, 3 1/2 hours. Let the pork rest in the braising liquid for 15 minutes.
While the pork is cooking, put the sour orange juice and honey in a large saucepan over high heat. Bring to a boil and reduce to 2 cups (it will be a syrup consistency). Let cool to room temperature.
the pork using 2 forks or your hands. In a medium saucepan, toss the shredded pork with the orange honey glaze
and reheat over medium heat. Serve the pork on top of some Sweet Potato Hash, topped with the eggs
and Sofrito Hollandaise. Garnish with cilantro leaves.