Pork with Chiles and Orange Sauce

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Pork: 

1 1/2 pounds pork shoulder

Kosher salt

4 dried guajillo chilies or other medium-heat dried red chiles, stemmed and seeded

1 tablespoon honey

1 teaspoon dried marjoram or Mexican oregano

Pinch ground cinnamon

Pinch ground cloves

Freshly ground black pepper

3 to 4 cloves garlic

2 organic or blood oranges, zested and juiced

1 small onion, chopped

Toppings and Sides:

2 1/4 cups chicken stock or water

1 tablespoon butter

1 1/4 cups white long-grain rice

Kosher salt

1/2 cup frozen green peas, thawed

Two 14-ounce cans black beans

Freshly ground black pepper

1/2 teaspoon ground cumin

Corn tortillas, for serving

Pickled Onions, for serving, recipe follows

Cilantro leaves, for garnish

Pickled Onions:

1 cup red wine vinegar

1 tablespoon kosher salt

1 teaspoon sugar

1 red onion, sliced into rings

1 teaspoon coriander seeds

2 bay leaves

1 fresh chile pepper, Fresno or jalapeno, sliced