For the marinade, put brown sugar, paprika, salt, black pepper, and oregano in a mixing bowl and mix well. Make sure there are no chunks left. Add the olive oil, garlic, lemon juice, honey, and soy sauce to the mix. Stir well until they form a homogeneous paste.

Put a baking sheet on a large plate. Put the meat on the baking sheet. Cover each side of the meat with the marinade. Massage with your hands to make sure the meat is covered with the marinade.

Cover the plate. You can use a lid or plastic wrap. The meat should rest in the refrigerator for about 50 minutes.

Peel the onions and cut them into big pieces. Place the onions on the bottom of a casserole dish large enough to hold the meat. Disperse the thyme sprigs on the onions.

Take the rested pork and place it in the casserole dish. Place the dish in the center of the oven.

Cook for about 5 hours. After 4 hours, check frequently. It should form a dark crust but not burn.

Take the casserole dish out and cover it with aluminum foil. Let it rest for half an hour.

Place the cooked meat onto a chopping board. Remove the bone, if any, and shred it into pieces.

You can serve it with side dishes of your choice.