Step 1

Combine the garlic, paprika, oregano, pepper, cumin, allspice, coriander, chilli, cloves, cinnamon and combined juice in a large bowl. Season with salt. Add the pork and turn to coat. Cover and place in the fridge for 3 hours or overnight to marinate.

Step 2

Preheat oven to 160°C. Place pork and marinade in a large flameproof casserole dish. Loosely cover surface of pork with foil. Cover with lid. Roast, turning halfway through cooking and basting occasionally, for 3 hours or until pork is very tender. Set aside, covered, for 30 minutes to rest.

Step 3

Meanwhile, to make the cebolla en escabeche, place the onion in a large heatproof bowl and cover with boiling water. Set aside for 1 minute to soften. Refresh under cold water. Drain. Return to the bowl and stir in combined juice and salt. Set aside for 1 hour to develop the flavours. Drain.

Step 4

Transfer pork to a chopping board and use 2 forks to shred the meat, discarding any fat. Strain pan juices into a jug, allowing the fat to settle on top. Remove and discard fat. Transfer pork and pan juices to a large bowl. Toss to combine.

Step 5

Serve the pork with the cebolla en escabeche, tortillas and salad.