Slow-Roasted Orange Pork

1 (6-7 pound) boneless pork shoulder or Boston butt, well marbles
1 tsp ground cloves
1 tsp  ground allspice
1 tsp ground corriander
1 tsp ground black pepper
2 tsp ground cinnamon
1 Tbs salt
6 cloves garlic, thinnly sliced
1/3 cup extra virgin olive oil
1-1/3 cups orange juice, divided
1.5 cups dry red wine, divided

2 Tbs fresh rosemary leaves
1/2 medium onion, chopped
1/2 tsp salt
1 Tbs olive oil
2 thin-skinned oranges, thinly sliced

Three days before cooking, make deep cuts into the roast. Combine cloves, allspice, coriander, pepper, cinnamon, salt, garlic, oil, 2/3 cup orange juice and 1/2 cup of wine. Smear mixture all over roast, stuffing spices and garlic into the cuts. Put in a bag or container with extra marinade and refrigerate for 3 days, turning several times.

Day of cooking:
Remove meat from fridge and preheat oven to 400 F. Puree rosemary, onion, oil and salt. Spread over meat, stuffing into cuts. Put the roast into a shalow pan (such as a 9x13x2 or a half sheet pan) with the fat side up and scrape any remaining marinade over the meat. Lay orange slices over the roast and roast for 30 min.

Pour the remaining wine and orange juice over the roast, reduce temp to 325 F and roast 90 min, basting over 20-30 min. Once meat reaches 145-150 F, reduce heat to 200 F for another 30 min, or until internal temperature is 155-160 F. Remove from oven and let rest for 10-15 min before slicing.

Thinly slice pork and drizzle with pan juices. Serve along side roasted potatoes and salad.