Heat the oven to 325°F with a rack in the middle position. Season the pork with salt and pepper and toss. In a large (at least 7-quart) Dutch oven over medium-high, heat the oil until barely smoking.

Add a third of the pork in an even layer and cook without stirring until well browned, about 7 minutes. Using tongs, flip the pieces and cook without stirring until well browned on the second sides, about 5 minutes.

Transfer to a medium bowl and brown ½ of the remaining pork using the oil remaining in the pot, then transfer to the bowl. Add the remaining pork to the bowl; it does not need to be browned.

Reduce the heat to medium and add the onion and ¼ teaspoon salt to the pot. Cover and cook, stirring occasionally, until softened, about 3 minutes. Add the wine and cook, scraping up any browned bits, until most of the liquid has evaporated, about 5 minutes.

Add 1 tablespoon rosemary, the bay, dried oregano, fennel seeds and ¼ cup honey. Return the pork and any juices to the pot, pour in ¾ cup water, and stir. Cover, transfer to the oven and cook until a skewer inserted into a piece of pork meets no resistance, 2 to 2½ hours.

Using a slotted spoon, transfer the pork to a large bowl and cover to keep warm. Tilt the pot to pool the cooking liquid to one side, then use a wide spoon to skim off and discard as much fat as possible.

Stir in the orange juice and remaining ¼ cup honey. Bring to a boil over high, then reduce to medium and cook, stirring often, until a spatula drawn through the liquid leaves a trail, about 10 minutes.

Off heat, stir in the orange zest, the remaining 1 tablespoon rosemary, the fresh oregano and the vinegar. Return the pork to the pot and stir to coat with the sauce. Taste and season with salt and pepper.