Orange-Glazed Roast Pork

A jar of orange marmalade and a sprig of rosemary pack a ton of wintry flavor into this celebratory centerpiece. Five hours of hands-off braising time turn skinless, bone-in pork shoulder impossibly tender, with a shiny, citrusy glaze. You should be able to find one or both of the two varieties of this cut, Boston butt or picnic shoulder, fairly easily. Either will work in this recipe. Boston butt is a flatter section from the top of the shoulder with a thick fat cap on one side and a bone that juts up vertically. It’s a good pick because it is typically sold skinless and, if you are trimming the fat yourself, its shape makes it easy to work with. Picnic shoulder sits below the Boston butt, farther down the front legs, and is a rounder cut, with less fat and a bone running horizontally through the middle. It often comes with the skin on and because of its shape is slightly more difficult to trim. Ask a butcher to do it for you or do it yourself by making small cuts with your sharpest knife.