This is a variation on the traditional pulled pork recipe from Amercia - my twist on it with inspiration taken from a Nigel Slater recipe.
A shoulder of pork 400ml stock (vegetable or chicken) A medium size piece of root ginger (about 2 inches long) sliced 4 star anise Freshly ground black pepper 4 cloves of garlic, sliced
Set the oven on low (around Gas 2/150C).
Place the piece of pork fat side up in a roasting tin, pour the stock and add all the other ingredients into the tin as well.
Cover the tin loosely with tin foil.
Pop in the oven and leave it for a good 4 to 5 hours then test it to see how it is getting on (depending on the size of the joint it may take longer). If the meat comes away from the bone with a fork then it is ready, if not take the tin foil off and leave for another hour.
This dish is very forgiving, if left covered with the foil you can leave it in the oven all day (just keep an eye on it).
Once the meat is ready you can take it all from the bone - 'pulling' it with a fork or with your fingers. This can then be put in a roasting dish.
Strain the juices from the tin into a jug and pour the stock over the pulled meat - this keeps it moist. You can cover this with foil and leave in the oven to keep warm until you are ready for it.