About this recipe:This started off as an experiment as I had bought some pork shoulder at the butcher's but I wanted something with lots of sauce and some spice! It turned out so well that I decided to share it! Serve with rice and broccoli or bok choy.
Heat the oil in a large frying pan. Brown the pork shoulder joint on all sides; remove and place in a oven proof casserole dish.
Turn down the heat and gently fry the garlic, ginger and chilli for 2 or 3 minutes. Add Chinese 5-spice powder, brown sugar, vinegar, soy sauce and water. Stir well and pour over the pork joint. Cover the dish with a lid or foil; transfer to oven and cook
for 1½-2 hrs. The pork will be soft and shred easily. Serve with rice and broccoli.