Taking inspiration from John McLeay’s slow cooked lamb recipe from his Red Spice Road cookbook, I created this dish for a party at an art gallery. It’s a great wintery dish and if you have leftovers, you can use them as fillings for pies, dumplings or ravioli.
Preheat oven to 140C.
Pour oil in a heavy based casserole dish over medium high heat. When the oil starts to smoke, sear pork shoulder.
Once all sides are golden brown, remove from heat and add all ingredients except the garnish.
Cover with a tight fitting lid and place in oven. Cook for at 6 hours.
To serve, roughly pull pork shoulder apart with 2 forks and serve on a bed of rice. Drizzle with pan juices then garnish with coriander, spring onion, lemon rind and fried shallots.