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Here's something for the pork-checkoff crowd this holiday weekend. 

1/4 cup extra virgin olive oil
2 tbsp tamarind paste
1 tsp cardamom powder
2 tsp ground cayenne pepper
1/4 cup soy sauce
1 medium onion, diced
3 cloves garlic, minced
1/4 cup maple syrup
1/4 cup brown sugar
1 cup water
2 tsp salt
4 lbs pork shoulder

Heat olive oil in a large skillet. When hot, fry onions and garlic until very slightly brown.  Stir in soy sauce, cardamom and pepper and reduce.  When the spices become fragrant, add the remaining ingredients and simmer until slightly thickened.  Cool in refrigerator, and marinate pork for at least 12 hours in the cold sauce.  Best done over a slow fire in a Dutch oven for 4 - 10 hours.