Slow-Cooked Orange-Chili Pork Shoulder

• 3 tablespoons chili powder
• 1 tablespoon plus 1 1/2 teaspoons kosher salt
• 1 tablespoon freshly ground black pepper
• 3 pounds boneless pork butt or shoulder roast
• 3 tablespoons extra-virgin olive oil
• 2 medium yellow onions, diced
• 12 garlic cloves, chopped
• 1 cup dry white wine
• 1/2 cup red wine vinegar
• 1 cup pitted green olives, roughly chopped
• 1 tablespoon fennel seeds
• 1 tablespoon grated orange zest
• 1 cup freshly squeezed orange juice (2 oranges)
• 3 tablespoons orange marmalade
• 3 to 4 cups Chicken Stock (page 230) or store-bought low-sodium chicken broth

1. In a small bowl, mix the chili powder and 1 tablespoon each of the salt and pepper.
2. Rub the entire roast with the mixture, massaging it into the meat.
3. Reserve any of the spices that dont stick to the roast.
4. Heat a large Dutch oven or a heavy pot with a tight-fitting lid over medium-high heat.
5. Add 2 tablespoons of the olive oil.
6. Place the pork in the pan and sear it on all sides until well browned but not burned, 10 to 15 minutes.
7. Transfer to a plate; reserve the pot.
8. Heat the remaining 1 tablespoon olive oil in the pot, add the onions, and saute, stirring frequently, until they are lightly browned and softened, about 4 minutes.
9. Add the garlic and cook for 1 additional minute.
10. Add the white wine and bring the mixture to a boil, scraping any browned bits off the bottom of the pan with a wooden spoon.
11. Add the vinegar, 1/2 cup of the olives, the fennel seeds, orange zest, orange juice, marmalade, remaining 1 1/2 teaspoons salt, and any remaining spice rub, and stir.
12. Return the pork to the pot.
13. Add just enough chicken stock to come halfway up the roast, and bring the stock to a boil.
14. Cover the pot and reduce the heat to low.
15. Simmer gently for 1 1/2 hours, adding more stock if necessary to maintain the level of the liquid.
16. The pork is done when it pulls apart easily with a fork, approximately 3 1/2 hours total.
17. Add the remaining olives and remove from the heat.
18. If the pork was tied, remove the strings.
19. Break the meat apart into small chunks using two forks.
20. Serve hot.

chili powder, kosher salt, freshly ground black pepper, pork butt, extravirgin olive oil, yellow onions, garlic, white wine, red wine vinegar, green olives, fennel seeds, orange zest, freshly squeezed orange juice, orange marmalade, chicken

Taken from www.epicurious.com/recipes/food/views/slow-cooked-orange-chili-pork-shoulder-387782 (may not work)