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Burnt Orange and Coriander Roast PorkIngredients8 Servings4large oranges, halved¼cup coriander seeds1Tbsp. cumin seeds1Tbsp. dried oregano12garlic cloves, coarsely chopped4canned chipotle chiles in adobo2Tbsp. honey¼cup Diamond Crystal or 2 Tbsp. plus 2 tsp. Morton kosher salt, plus more18–10-lb. skinless, boneless pork shoulder (Boston butt)PreparationStep 1Heat 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.Step 2Juice 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.Step 3Toast 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).Step 4Rub 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.Step 5Preheat 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