MAKE THIS RICH DISH ON A WINTER’S NIGHT, and for six hours your house will be filled with the wonderful aroma of slow-cooked pork. The longer and slower you cook it, the better it is. The pork has several layers of flavor, including deep orange from the fresh orange juice and marmalade, a kick from the chili powder, and a vinegar tang from the olives. Serve the pork as a pulled-pork sandwich, spooned over Parsnip-Herb Biscuits (page 247), over pasta, or with steamed potatoes.
If you desire a thicker sauce, remove the pork from the liquid, set it aside, and cover it until ready to serve. Ladle about 1/4 cup of the cooking liquid into a bowl, being careful to remove only the liquid. Add 1 1/2 tablespoons all-purpose flour and whisk to combine. Pour the liquid back into the pan, whisking to combine. Increase the heat to bring the sauce to a boil. Boil the sauce until it thickens to a gravylike consistency, stirring frequently, about 5 minutes.
