Not exactly a rub but if you are wanting a carribean taste and with your ability to get good oranges why not try a mojo sauce. Inject about 10% of the meat's weight with the same weight of mojo then let the rest of the meat marinate in this for a day or so depending on the size.
For every ten cloves of garlic, add 1/2 teaspoon salt, six black peppercorns, and some oregano. Mash them all together into a paste. Scoop the paste out into a separate bowl. Continue this process until all of the garlic (all five heads) is mashed.
Stir in sour orange juice. (Five heads of garlic should be added to about 1 quart of sour orange juice to make a mojo for a whole pig.) Let sit at room temperature for 30 minutes or longer. Use immediately to season the pork or refrigerate for later use.
To make a smaller amount, reduce the amounts, but keep the proportions. For example, to make 1 cup of mojo, use about 1 head of garlic, 1 teaspoon of salt, 12 black peppercorns, and 1 cup sour orange juice.
Once you've done this, dry off the meat and put your rub on the meat. Using a thick modified rub or mop with plenty of fruit(use your imagination on the fruit) and stuff along with the spices you choose will make something really tasty. Oh, and if you save the mojo you can use it to mop the meat in the first portion of the cook cause this will enhance the formation of the smoke ring due to some chemistry stuff that I can't explain.
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