Preheat your oven to 220°C, Gas Mark 7.
Line a roasting tin with a sheet of foil large enough to later cover the pork. Remove the string, unroll the pork and pat dry with kitchen paper and place in the tin.
Mix together the salt, Moroccan spice mix, pomegranate molasses and half the preserved lemon. Rub half the mix thoroughly all over the pork. Fold the pork back up. Put it in the oven for 30 minutes leaving the top uncovered so it browns beautifully.
Turn the oven down to a laid back 150°C, Gas Mark 2. Take the pork out and fold the foil over the top. Pop it back into the oven and cook for about 5 hours or until tender. Time to chill.
Crank up the oven to 220°C, Gas Mark 7. Uncover the pork to crisp for 10 minutes. Take it out of the oven, cover with foil and let it rest for 30 minutes.
Whilst the pork is taking it easy put the couscous in a large bowl and pour over the lemon juice and chicken stock. Cover with cling film and leave it until all the liquid has been absorbed. Fluff with a fork, then stir in the rest of the ingredients.
Shred the pork into chunky pieces with 2 forks, stir in the rest of the spice mix and reserved lemon and serve with the couscous.
All the enjoyment, none of the hard work.
For extra flavour, you might want to put the rub on the meat the night before and keep it in the fridge overnight. The task in the morning will be even easier and your end result will be even tastier.
For the pork:
1.6kg Joint boneless pork shoulder (remove the rind/skin if you wish)
1tbsp Sea salt
2tbsp Moroccan spice mix
2tbsp Pomegranate molasses or honey
2 Preserved lemons, discard the pith and flesh and finely chop the skin
For the couscous:
1 lemon Finely grated zest and juice
400ml Hot chicken stock
150g Ready to eat apricots, roughly chopped
4tbsp Freshly chopped mint
200g Pomegranate seeds
50g Whole almonds