Preheat the oven and prepare the meat

Preheat the oven to 200°C fan-forced. Line a large oven dish with a piece of foil, and place the orange slices on the bottom.

Remove the skin and fat from the pork shoulder. Rub the honey into the meat, along with the salt, pepper, cloves, and cinnamon. Drizzle with a little oil.

Roast the meat

Place the meat on top of the orange slices and roast for 30 mins.

Reduce the oven temperature to 150°C fan-forced. Carefully pour the boiling water into the foil and wrap the meat up tightly so it is completely covered.

Roast for a further 5 hours.

Cook the vegetables

Meanwhile, par-boil the potatoes. In the last 45 mins of meat cooking time, drizzle the potatoes with oil and roast in the oven.

In the last 20 mins of meat cooking time, toss the Brussels sprouts and capsicum with oil and roast.

Pull the pork and serve

Once the meat has cooked, carefully unwrap and remove the foil. Using two forks, pull the pork apart, allowing it to soak up any sauces. Serve with the potatoes, Brussels sprouts, and capsicum.