INGREDIENTS
4 1/2
lbs Pork shoulder
4 cloves
Garlic
1
Orange, small
1
sprig Rosemary
1
bunch Watercress
3/4 cup
Orange marmalade
2 cups
Couscous
1 tsp
Fennel seeds, toasted
1/2 tsp
Red-pepper flakes
1
Salt, Coarse
1
Sea salt, Flaky
2 tsp
Olive oil, extra-virgin
1/4 cup
Red-wine vinegar
2 cups
Water