Line a roasting tin with a double layer of foil. Place the joint on a board and carefully, using a sharp knife, remove the rind and a little fat and discard. Score the lean meat in a criss-cross pattern and place it in the roasting tin.
Mix together the 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 the foil loosely around the joint and use another piece of foil to cover the top. Cook for about 3 hours, until the meat is tender and soft.
Once cooked, take the tin to the table – the meat should be soft enough to ‘pull’ apart using two forks.
Serve with jambalaya style rice (pre-cooked coconut rice spiced with a pinch of chilli and cumin, pomegranate, coconut shavings, spring onions and shredded lettuce works well).
