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1
Three days before cooking, make deep wide cuts into the meat. Then grind the whole cloves, allspice, coriander, peppercorns, and cinnamon stick in a coffee grinder or mortar and pestle, or blend the ground spices. In a medium bowl, mix the spices with the salt, garlic, oil, 2/3 cup of the orange juice, and 1/2 cup of the wine. Stuff the mixture into the slits and the meat's crevices and rub into the pork on all sides. Tuck the roast into a shallow dish, cover, and refrigerate for 3 days, turning three or four times.
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2
Take the meat out of the refrigerator and preheat the oven to 400u00b0F. Puree the rosemary, onion, salt, and oil, and stuff the mixture into the roast's crevices.
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3
Roll up the roast into a loose cylinder. Put it in a large shallow pan, fat side up (we like a half-sheet pan), scrape any remaining marinade over it, and scatter the orange slices around the pan. Roast for 30 minutes, then pour in the remaining 1 cup wine.
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4
Turn the heat down to 325u00b0F., pour in the remaining 2/3 cup orange juice, and roast for another 90 minutes, basting the pan juices and the orange slices over the meat several times. If the pan juices threaten to burn, blend in a little water. You want them to end up being syrupy, but not burned.
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5
Test the internal temperature of the meat with an instant-read thermometer. Once it reaches 145u00b0F. to 150u00b0F., reduce the heat to 200u00b0F. for another 30 minutes, or until the meat's internal temperature is 155u00b0F. Remove the pork from the oven and let it rest in a warm place for 10 to 15 minutes before slicing.
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6
The pan juices should be syrupy. If needed, set the pan over two burners, skim off a little excess fat, and cook down the juices, stirring with a wooden spatula.
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7
To serve, thinly slice the pork across the grain, moistening the slices with the pan sauce and bits of roasted orange. Don't be put off if the meat is a pinkish beige; it is safe and so succulent. Serve the pork hot.
