Orange Glazed Roast Pork
Ingredients
- 1 7–9-lb. skinless, bone-in pork shoulder, fat cap trimmed to ¼", patted dry
- 2 tsp. Diamond Crystal or 1¼ tsp. Morton kosher salt, plus more
- Freshly ground pepper
- 1 Tbsp. extra-virgin olive oil
- 1 large onion, unpeeled, quartered
- 1 head of garlic, halved crosswise through the equator
- 1 large sprig rosemary, plus more for serving
- 2 cups red wine
- ¾ tsp. crushed red pepper flakes, divided
- 2 large oranges
- 1 cup orange marmalade (one 12-oz. jar)
- ½ cup sherry vinegar or red wine vinegar
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