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Combine sugar, salt, white pepper, onion and garlic powder and cumin in a small bowl and mix well.
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Rub mix over the pork shoulder, place in a container, cover and allow to marinate overnight in the refrigerator.
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Preheat oven to 150C. Place pork in a roasting pan and pour in the chicken stock. Cover with aluminium foil and roast for 3 hours.
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Increase the oven temperature to 180C, remove the foil and roast for a further 1 hour.
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Meanwhile, place baby carrots on a baking paper lined baking tray. Drizzle with olive oil and season with salt and pepper. Roast carrots for the final half hour of the pork cooking time, or until cooked through.
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Place pork on a chopping board and shred the meat using two forks.
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Meanwhile, cook San Remo Pearl CousCous according to packet instructions and fold through half of the chopped parsley.
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For the gremolata, place remaining parsley, lemon zest and garlic in a small bowl and stir to combine.
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Divide couscous amongst 4 plates, place baby carrots on top followed by the pulled pork.
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Drizzle with some of the roasting pan juices and scatter with the gremolata.
