This recipe is great because it can be used for so many different dishes afterwards – use for pulled pork, stir fries, sandwiches, and be sure to reserve the broth for soups, stews and sauces. 

What you'll need: 

1 pork shoulder, skin on

For the broth:

3 dried red chillies

3 cardamom pods

1 cinnamon stick

1 teaspoon fennel

1/2 teaspoon black peppercorn

2 pieces star anise

3 cloves of garlic

1/2 cup ginger

1 scallion, roughly chopped

A splash of cooking wine

Boil all of the above along with the pork shoulder for 5-7 minutes. 

Strain the broth and set aside, and then blend remaining ingredients, adding: 2 tablespoons peanut butter, 1 tablespoon soy sauce, juice of 1 lime, dash of sesame oil and 1 teaspoon oyster sauce. 

Liberally oil a baking dish, and make a bed of carrots, placing the pork shoulder atop.

Generously rub the pork shoulder top and bottom with the blended sauce. Fill the dish to the rim with the broth that you set aside earlier. 

Cover with tinfoil, place in a preheated oven at 325, and bake for 3-4 hours, checking regularly.

Remove the tinfoil the last hour to allow skin to crisp. 

What recipes are you going to make with your pork shoulder?