Coffee-spiced pork shoulder with sweet potato and yuca

For the coffee-spiced pork shoulder:

2tsp ground cumin

2tsp sweet paprika

1tbsp kosher salt

1tbsp finely ground coffee

1tbsp granulated sugar

¼tsp chili flakes, or more to taste

2tsp annotto seeds, finely ground (if you can’t find annatto seeds, you can substitute with 2tsp achiote paste)

½ boneless pork shoulder (about 1.3kg)

Extra-virgin olive oil

For the sweet potato and yuca:

1 red onion, diced into 1.3cm pieces

1 star anise

3 garlic cloves, crushed

Kosher salt

1 sweet potato, peeled and diced into 1.3cm pieces

1 yuca, peeled and diced into 1.3cm pieces

1 cup dark rum

3-4 cups chicken stock