Preheat the oven to 180C (350F).

Season the pork collar butt with salt and pepper on both sides, and heat the tablespoon of olive oil over a medium-high heat in a fry pan. Place the pork in the fry pan, cooking in batches, until all the pork is seared and browned on all sides. Once the pork pieces are cooked set them aside in a large baking tray.

Maintaining the fry pan on the heat, add the diced onion and cook until translucent, 2-3 minutes. Add the garlic to the pan and cook for an additional 2 minutes, stirring frequently to prevent burning.

Add the water to the pan along with the cumin, Mexican chilli powder, oregano, smoked paprika and cinnamon and stir to combine. Bring to a boil and then pour over the pork in the baking dish.

Cover the baking dish with alfoil tightly and place in the oven for 2 1/2 - 3 hours. Ensure you pull the pork out every hour and turn the meat pieces to ensure even cooking on all sides. The pork should fall apart when done.

Remove from the oven and allow to cool slightly before getting two forks and pulling the pork, discarding any excess fat. Stir to incorporate the pork into the juices from the pan.

Serve with a fresh salad, avocado and sweet potato.