Arrange the pork in an enamel, glass, clay, or stainless-steel baking dish, fat-side up. Using the tip of a sharp knife, score the fat in a crosshatch pattern.
In a medium bowl, whisk the lemon juice and orange juice with the garlic, salt, 1 tablespoon of the soy sauce, and the oil until the salt dissolves. Pour the marinade over the pork and rub it into the meat.
Refrigerate 24 to 36 hours, turning the pork a few times. Bring the pork to room temperature for one to two hours, and then preheat the oven to 300 degrees F.
Wipe marinade and garlic bits off the pork and discard any excess marinade. Set the pork in a roasting pan fat-side up.
Roast for three hours; use a spoon to baste the pork with its juices. Roast for another three to four hours, basting every hour or so, until the pork pulls apart easily and an instant-read thermometer inserted into the thickest part registers at least 180 degrees F.
Increase the oven temperature to 400 degrees F. In a small bowl, mix the honey with the remaining 2 tablespoons of soy sauce and brush it all over the pork. Roast for about five minutes. Brush the pork again and roast for five to seven more minutes, until the fat is deeply browned and crisp.
Let the roast stand for 30 minutes before serving, covered loosely with foil. Slice or use tongs to pull the meat to serve.