What you’ll need
1 x 3kg pork shoulder, de-boned
For the marinade
2 tablespoon fresh ginger, finely chopped
4 cloves garlic, peeled and finely chopped
10 leaves Kaffir lime leaves
1 tablespoon chilli powder
1 tablespoon smoked paprika
1 teaspoon ground corriander
2 star anise
1 tablespoon fennel seeds
to taste salt
to taste black pepper
5 tablespoon auzure Canola Oil
Place the pork in a medium-sized deep sided baking dish or dutch oven.
Mix together the marinade ingredients then rub all over the pork shoulder.
Cover tightly with foil and leave to marinate on the bench top for 15 minutes or in the fridge for a few hours or overnight.
Preheat oven to 200⁰C. Pour one cup of water around the pork and cook for 20 minutes.
Cover again with the foil, reduce heat to 120C and cook for 6 hours.
Check half way through and if the water has dried up, add some more water.
Pull apart with two forks and serve.
