Pre-heat oven to 160°C. Combine paprika, smoked paprika, ground cumin and oregano in a shallow bowl. Add pork and coat in the spice mixture.
Heat oil in a large ovenproof casserole dish over medium heat. Add pork and cook for 5 minutes or until browned all over. Add Fountain Honey and Soy Sauce, Fountain Soy Sauce and chicken stock, bring to the boil. Transfer pan to the oven and cook pork for 3 hours, turning occasionally or until tender. Remove pork from pan and cool for 10 minutes. Reserve cooking liquid.
Place 1 cup of reserved cooking liquid in a small saucepan and bring to the boil. Reduce heat to medium-low and cook uncovered for 5-8 minutes. Add maple syrup, stir to combine, cook for a further 1 minute.
When pork is cool enough to handle, shred meat. Toss through reserved cooking liquid. Serve pork with rice and/ or salad and lime wedges, garnish with coriander.