Rinse meat well and pat dry. Place in a dish large enough to hold it. In a separate small bowl, combine the sugar, salt, cumin and cardamom. Mix well and rub liberally over the entire roast. Cover and refrigerate for 36 – 48 hours.
Preheat an outdoor grill for indirect heat and lightly oil grate.
Remove roast from the refrigerator and discard any juices in the dish. Rinse meat well and pat dry. Season lightly with cracked black pepper.
Grill over indirect low heat for about 1 hour, or until internal pork temperature reaches 150°F. Allow to rest covered in a warm place for 15 minutes, before carving.
While pork roasts, pickle carrot ribbons by bringing: vinegar, sugar, salt and bay leaf to a simmer in a small pot. Add carrots and place in refrigerator to cool in liquid.
Additionally, bring a large pot of boiling water to a rapid simmer, add cabbage wedges and boil for 5 to 8 minutes. Remove and prepare to serve.
Slice pork loin, and arrange with one cabbage wedge and a small mound of pickled carrots. Add any reserved juices as a finishing touch.