Directions

To cook pork in the slow cooker:

1. Place pork in the base of slow cooker insert. Combine remaining ingredients (except for lettuce) and pour over pork. Massage the meat to ensure it’s covered in the sauce. Cover and cook on low for hours or high for 5 hours, or until pork pulls away from the bone.

2. Pull apart the iceberg lettuce into large “cup-like” pieces. Remove pork from the slow cooker and shred using two forks. Serve in the lettuce cups. (Drizzle excess sauce over the top).

To cook pork in a conventional oven:

1. Preheat oven to 180°C. Place pork, rind-side up, in a deep roasting pan. Slice 2cm deep cuts all over pork rind. Rub the Chinese marinade into the cuts and the underside of pork shoulder ensuring the marinade gets right into the grooves. Place pork in the oven and roast for 30 minutes or until the rind starts to crackle.

2. Reduce oven to 160°C. Cover pork with 2 layers of foil. Roast for 3-4 hours. Baste the meat every hour. The pork will be ready when it falls away from the bone when pulled with a fork.

3. Pull apart the iceberg lettuce into large “cup-like” pieces. Remove pork from the oven and shred using two forks. Serve in the lettuce cups. (Drizzle excess sauce over the top).