Roast pork shoulder with cinnamon and clementines

Put a small pan over a medium heat and cook the coriander and cumin seeds for 1 min until just fragrant. Pound with a pestle and mortar along with 1 tsp salt until crushed. Add the garlic cloves and pound until a fine paste. Mix with the cinnamon, allspice, oregano, chilli, cloves and the zest and juice of 1 clementine. Rub all over the pork and leave to marinade for 2 hrs.

Heat the oven to 160C/140C fan/gas 3. Put a large casserole over a medium heat, add 1 tbsp of the oil and gently brown the pork for 1 min on each side until just turning golden. Remove and deglaze the pan with 200ml of water. Drain the pork and discard the water. Add the remaining oil to the pan and cook the onions for 5 mins until just softening. Return the pork to the casserole with the clementine juice, lime juice and the stock. Bring to a simmer, cover and transfer to the oven for 3 hrs 30 mins- 4 hrs or until the meat falls apart easily.

Transfer the pork to a serving dish and turn up the oven to 220C/200C fan/gas 7. Put the casserole with the onions and stock over a low-medium heat and simmer for 10 mins until reduced to about 500ml. Once the oven has reached temperature, pour any resting juices from the pork into the casserole dish and remove the skin and fat from the top of the pork shoulder. Put the meat back into the serving dish and leave to one side. Scrape off some of the excess fat from the underside of the skin and discard. Put the skin onto a rack over a baking tray and cook in the oven for 10-15 mins or until the fat has crackled, then remove from the oven and break apart once cooled slightly.

Shred the meat and mix with the onions and cooking juices. Season and serve with limes, soured cream, coriander and tortillas, and crackling crumbled over.