Slow-Roasted Pork With Glazed Orange Slices

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The Kitchn
Nutrition per serving    (USDA % daily values)
CAL
627
FAT
61%
CHOL
131%
SOD
81%

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Ingredients for 8 servings

6- to 7-pound boneless pork shoulder or Boston butt, well marbled

1 generous teaspoon whole cloves, or 1 level teaspoon ground

1 generous teaspoon whole allspice, or 1 level teaspoon ground

1 generous teaspoon coriander seed, or 1 level teaspoon ground

1 generous teaspoon black peppercorns, or 1 level teaspoon ground black pepper

2 1/2-inch cinnamon stick, broken, or 2 teaspoons ground

1 tablespoon kosher salt

6 large garlic cloves, thinly sliced

1/8 cup good-tasting extra-virgin olive oil

1 1/8 cups orange juice

1 1/2 cups dry red wine

2 tightly packed tablespoons fresh rosemary leaves

1/2 medium onion, chopped

1/2 teaspoon salt

1 tablespoon extra-virgin olive oil

1 thin-skinned orange, such as Valencia, Temple, or Hamlin, unpeeled, sliced into thin rounds

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