Slow Roasted Pork with Glazed Orange Slices

Ingredients

• 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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