1 4-lb. pork Boston butt, cut into 1 -inch chunks 3 juice oranges, thinly sliced, then quartered Salt and freshly ground pepper Peel from 1 orange (orange part only) removed with vegetable peeler Spice-scented Rice (see recipe on page **) For marinade: Grind cinnamon, fennel and peppercorns to coarse powder in blender or spice mill. Cut peel from 4 oranges into julienne. Mix with spice powder, juice from 4 oranges, orange juice concentrate, mustard, honey and vinegar in large bowl. Add pork to marinade, tossing to coat. Cover and refrigerate 8 to 12 hours. Preheat oven to 325°F. Drain pork, reserving marinade. Pat pork dry, pressing spices and orange peel into meat. Alternate pork and orange slices on skewers. Sprinkle with salt and pepper. Arrange on rack set in large shallow pan. Roast pork until tender, turning occasionally, about 40 minutes. Prepare barbecue with medium-hot coals. Add orange peel from remaining orange to coals. Brush pork with reserved marinade. Grill on all sides until brown. Arrange kebabs on bed of Spice-scented Rice and serve. Serves 8. pork 11