Line a roasting pan with double layer of foil. Place the joint on a board and carefully, using a sharp knife remove the rind and a little fat from the joint and discard. Score the lean meat in a criss-cross pattern. Place joint in the roasting pan.
Mix together cumin, sugar and chilli and rub into the surface of the meat. Mix together the stock, juice and cordial.Pour this mixture over the meat. Scrunch foil loosely around the joint. Use another piece of foil to cover the top. Cook for about 3 hours, until meat is tender and soft.
Once cooked, take to the table – the meat should be soft enough to ‘pull’ apart using two forks.
Serve with jambalaya style rice (Coconut pre cooked rice – spiced with a pinch of chilli and cumin, pomegranate, coconutshavings, spring onions and shredded lettuce).
1.5kg (3lbs) Pork shoulder, collar or leg joint
15ml (1tbsp) Ground cumin
Pinch chilli powder
30ml (2tbsp) Soft dark brown sugar
150ml (1/4pt) Pork stock
150ml (1/4pt) Orange and mango or similar flavoured juice