Butterfly the pork by slitting it lengthwise almost from end to end so that it opens up to make a flat piece. Flatten slightly with a meat pounder. In a bowl, combine 1 tablespoon of the olive oil the garlic, paprika, cumin, cayenne, cloves and pepper. Rub the pork with the mixture, place in a baking dish, cover and refrigerate for two hours or up to overnight.

Using a zester, zest one-quarter of the orange, Juice the orange. In a small saucepan, combine the zest, juice, raisins and sherry vinegar. Simmer very slowly, uncovered, for 10 minutes. Heat the remaining two tablespoons of olive oil in a frying pan over medium heat, add the onion and cook, stirring occasionally, until very soft, 20 minutes. Add the raisin mixture, sprinkle with the sugar and continue to cook very slowly, covered, until the onion is very soft, 30 minutes. Add the water and continue to cook, uncovered, until almost dry, 20 minutes. Season with salt and pepper.

Place the pork on a work surface, cut side up. Season with salt and pepper. Spread the onion mixture on the pork, spreading evenly. Roll the pork back up into its original shape, enclosing the filling. Tie at 1-inch intervals with kitchen string. (The recipe can be prepared up to this point one day in advance.)

Place the pork in a sauté pan with the peeled garlic, parsley, bay leaf, whole cloves, wine and chicken stock. Cover and bring to a boil. Turn down the heat to very low and simmer until pork is done, 30 minutes. Remove the pork and keep warm. Reduce the liquid until it is reduced by half and coats the back of a spoon, 10 to 15 minutes. Strain. Season with salt and pepper. Remove the strings and slice the meat into half-inch slices. Place on a platter and drizzle sauce over the top.