Loosely based on the many rich, brick-red pork stews of Mexico, this slow-roasted pork cooks all day in the oven after an overnight marinade. Roasted low and slow with blistered orange halves, toasted coriander, garlic, and chiles, it emerges bronzed and tender, collapsing into thick shreds under the weight of a fork. Repurpose leftovers all week into sandwiches (in a baguette with broiled broccoli rabe and melted cheese); stir-fries (onions, peppers, a splash of sherry, and some doubanjiang); tacos (with guacamole, pickled onions, and jalapeños); fried rice (add chopped kimchi and a couple of eggs); or a diner-style breakfast hash.
large oranges, halved
cup coriander seeds
Tbsp. cumin seeds
Tbsp. dried oregano
garlic cloves, coarsely chopped
canned chipotle chiles in adobo
cup Diamond Crystal or 2 Tbsp. plus 2 tsp. Morton kosher salt, plus more
8–10-lb. skinless, boneless pork shoulder (Boston butt)
Heat broiler. Place oranges, cut side up, in a single layer on a rimmed baking sheet. Broil until flesh is charred, 7–9 minutes. Let sit until cool enough to handle.
Juice oranges into a measuring glass to get 2 cups juice and pulp (add water to bring to correct volume if needed); set orange juice aside. Place juiced orange halves in a large Dutch oven or other heavy pot.
Toast coriander seeds, cumin seeds, and dried oregano in a small skillet over medium heat, stirring often, until fragrant, about 2 minutes. Transfer to a blender and add garlic, chipotle chiles, honey, ¼ cup Diamond Crystal or 2 Tbsp. plus 2 tsp. Morton kosher salt, and ½ cup reserved orange juice. Blend on high speed until a mostly smooth paste forms (some texture is okay).
Rub chile paste all over pork and set over oranges in pot. Pour remaining reserved 1½ cups orange juice around pork. Cover pot and chill at least 12 hours and up to 24 hours. Let pork sit at room temperature 30 minutes before roasting.
Preheat oven to 325°. Roast pork, covered, 3½ hours. Uncover and continue roasting until meat is very tender and shreds easily with a fork, about 3 hours more. Transfer pork to a platter and let rest 20 minutes before shredding or slicing. You can toss the meat with some of the juices and liquid left in the pot if you would like; discard the rest.
Do ahead: Pork can be roasted 5 days ahead. Cover and chill (in liquid), or freeze in a resealable plastic bag up to 1 month.