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