Combine the salt & pepper and rub all over the pork joint. Set aside. (Remove the fat before you start!)
Heat 1 tbsp of the oil in a crockpot or large heavy based pan with a lid and fry the onions until softening. Remove with a slotted spoon
Heat another tablespoon of oil and cook off the carrots until lightly browning
Add in the sage, thyme and garlic, cooking for 2 minutes, then remove and set aside with the onions
Heat the last tablespoon of oil and brown the pork joint on all sides
Combine the sugar, vinegar, stock and water, stirring until the sugar has dissolved
Pour over the pork joint, adding in the carrot & onions
Bring to the boil then turn the heat to low, put the lid on the pan and let slow cook for 4 hours or until the pork is fork tender
Remove the pork and set aside for just now
Add the cornstarch to 160 mls cold water to make a slurry, then stir into the pan over a high heat. Simmer until the gravy isn't cloudy anymore
Pull the pork, removing any further fat, then add back into the gravy
Stir through to reheat the pork
Serve with mashed potatoes and green vegetables or in burger buns
