To make the Confit of Pork Shoulder
1. Heat oven to 200 F.
2. Sprinkle pork with salt and pepper.
3. Heat olive oil over high heat in a large heavy-bottomed saucepan with tight fitting lid. Add pork and sear on all sides until completely browned.
4. Remove pork from pan and set aside. Add carrots, celery, onions, garlic and five spice powder to the pan. Stir well to combine and cook over medium heat until vegetables have softened and are beginning to turn golden.
5. In a medium bowl, combine orange juice, vinegar, water, and demi glace.
6. Place pork on top of vegetables and pour liquid mixture on top. Cover and place in oven.
7. Cook for 8-12 hours, until pork is falling apart and completely tender. Remove from oven. Let cool until warm. Shred meat using fingers or a fork. Serve with vegetables and sauce.

To make the Cherry Tomato Marmalade
1. In a medium saucepan, combine water and sugar. Bring to a boil. Reduce heat to medium and cook, stirring constantly, until mixture turns to a golden brown caramel. Remove immediately from heat and stir in tomatoes and vinegar.
2. Return to heat and cook over lowest heat. Add capers, garlic, scallions, olive oil and red pepper flakes. Stir well to combine. Cook until mixture has reduced by half and tomatoes are falling apart.
3. Stir in basil and remove from heat. Let cool to room temperature and season to taste with salt and pepper.