For the pork
1·5kg (3lb) pork shoulder joint, deboned
3 garlic cloves, finely chopped
3tbsp brown sugar
1tsp dried oregano
½tsp dried chilli flakes
200ml (1/3pt) fresh pineapple or orange juice
2 large onions, sliced
For the mojo sauce
5 garlic cloves, finely chopped
100ml (3½fl oz) olive oil
1tsp cumin seeds, crushed
150ml (¼pt) pineapple or orange juice
½tbsp brown sugar
For the orange salad
3 large oranges
4 spring onions, trimmed and sliced
handful coriander leaves
If you have time, start the pork the day before. Unroll the meat and put in a non-metallic dish with 3 of the finely chopped garlic cloves, 3 tablespoons brown sugar, the dried oregano, chilli flakes and paprika and a generous amount of salt and pepper. Rub all over the surface, add the pineapple or orange juice, cover and chill for 4 hours, or overnight if you can.
Preheat the barbecue. Lay the pork on a triple layer of very large squares of foil. Bring the sides up to create a bowl. Pour in the marinade from the dish and add the sliced onions. Scrunch/fold the edges together to seal thoroughly. Place over indirect heat on the barbecue, cover with a lid and cook, turning occasionally, for 3-4 hours until very tender and caramelised. The pork should fall apart easily. Once cooked set aside to cool a little.
To make the mojo sauce, fry the garlic in the olive oil in a deep pan for 30 seconds, until beginning to sizzle. Add the cumin seeds, pineapple or orange juice and brown sugar. Bring to the boil and remove from the heat to cool. Season to taste.
Combine all the orange salad ingredients with a tablespoon of the mojo sauce and season to taste. Shred the pork using 2 forks, then serve with the orange salad plus some more of the mojo sauce spooned over the top.