COOK IT.
To make the marinade, heat the olive in a pan and toast all the spices for approximately 5 minutes over a moderate heart. Allow to cool slightly, then blitz along with the juice and lime leaves in a mini food processor.
Roll out the pork shoulder and spread the mixture on it. Add the finely grated orange zest and roll up the shoulder, securing with butcher’s string.
Light the coals on the HUB or HUB II and once they are ready, insert the spit roasting rod through the pork shoulder and secure. Place on the Grill spit and begin cooking on the level 3. The surface temperature on the meat should read 70-80°C (158°F - 176°F). Check every 30 minutes and top up the charcoal as needed. This will take approximately 4-5 hours.
The pork should be golden in colour and the core temperature should read between 65-80°C (149°F - 176°F) when probed with a thermometer. Remove from the heat and allow to rest for 1 hour before serving. For the pickled bitter orange, heat the olive in a pan and toast all the spices for approximately 5 minutes over a moderate heat. Cut the orange into 12 wedges and add to the pan, combining well. Deglaze the pan with the vinegar and lime juice and increase the heat, allowing the mixture to come to the boil for one minute.
Remove the mixture from the heat and place in a sterilised jar. Reserve until needed, and serve alongside the pork.