* 1.5 kg Pork shoulder
* 6 Fat Garlic cloves, peeled and crushed
* Sea salt to taste
* 2 teaspoons Mexican oregano
* 12 Peppercorns, crushed
* 3 large Oranges
* 1 tablespoon Brown sugar or to taste

===Method===
* Place the Pork into a Casserole or Dutch oven
* Squeeze the Juice of the second Orange over the Meat and cover with the skins of the two Oranges and a layer of Tin-foil. cover with a lid and Roast for 2 hours
* Drain all of the juices and reserve, discard the orange skins.
* Turn the Meat over, add back 3 tablespoons of the juices and Roast uncovered for 30 minutes, Basting now and then. Add more of the reserved juices if it's drying out.
* Now drain all of the juices and reserve.
* Roast for a further 30 minutes, turning once.
* Remove the joint from the roasting tray, cover and rest while you complete the sauce.
* Skim the reserved Juices of any Fat.
* Add all of the juices and the brown sugar to the roasting tray
* Heat and reduce, stirring all the time.

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