Heat together the first 10 ingredients to boiling point. Pour over pork. Cool. Marinate 24 hours in fridge, turning several times. Remove meat from marinade and wipe off spices. Save marinade. Brown roast on all sides in shortening in a Dutch oven or heavy saucepan. Add marinade, onions and carrots. Cover. Bring to boiling point, reduce heat and simmer 2 hours or until meat is tender. If desired, bake in a covered roasting pan in a pre-heated slow oven (325*F) for 3 hours. Remove meat from pan. Strain juice and thicken to make gravy. Salt to taste.