Juice the charred orange into a blender. Place juiced peels into a quarter size hotel pan along with the pork roast. Add the Lee Kum Kee Sauce for Orange Chicken, Chinese five spice, garlic, chipotles, ginger, honey and salt into the blender with the juice and blend until smooth.
Pour the blender mixture over the pork and rub the sauce onto the pork until completely covered. Cover pan and let marinate, refrigerated, for 24 hours.
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