Combine all of the marinade ingredients together in a large measuring cup.

Add the pork roast to a large plastic storage bag or food storage container and cover with the marinade. Refrigerate overnight, turning occasionally.

Preheat oven to 350°F (176°C).

Remove the pork roast from the marinade and place into a baking dish. Add the marinade to the baking dish to keep the pork moist during cooking and for basting.

Salt and pepper the pork roast and top with paprika.

Bake for 1.5 hours, basting every half hour, or until the pork has an internal temperature of 145-165°F.

If needed, add a small bit of stock or water to the bottom of the baking dish if the marinade evaporates.

Remove the pork roast from the oven and cover with foil and allow to rest for 20 minutes before carving.

Place the sugar, cornstarch, salt, cloves, cinnamon, orange zest and orange juice in a small saucepan and cook over medium heat until thickened.

Remove the cloves pouch from the sauce then add the orange slices, cover and remove from the heat. Allow the sauce to sit for 10 minutes then remove the orange slices and transfer the sauce to a serving dish.