- 3kg free-range boned pork shoulder
- 3 dried ancho chillies or dried pasilla chillies (available from chilliepepperpete.com)
- 3 dried chipotle chillies (available from Tesco and online retailers)
- 5 garlic cloves, crushed
- 60g soft dark brown sugar
- 2 tbsp black treacle or molasses
- 5cm fresh ginger, grated
- 2 tsp ground ginger
- 1 tbsp fennel seeds
- 5-6 thyme sprigs, leaves stripped
- 5 tbsp groundnut oil
- 200ml pale ale
- Using a Stanley knife, finely score the skin of the pork every 5mm (or ask your butcher to do this). Pat dry with kitchen paper, then put in a large plastic bag or baking tray.
- Fill a small bowl with hot water from the kettle, then add the dried chillies and soak for 15 minutes until softened. Drain, reserving 3 tbsp of the soaking water. In a blender, whizz the chillies, garlic, sugar, treacle/molasses and the reserved water. Tip into a bowl, then mix in the grated and ground ginger, fennel seeds, thyme sprigs and groundnut oil. Add to the bag/baking tray with the pork and cover the meat with the marinade (if you’re using a baking tray, cover the pork with cling film). Leave to marinate for 2 hours
- Preheat the oven to 220°C/fan 200°C/gas 7. Season the pork and put, skin-side up, in a roasting tin. Cook for 30 minutes, then pour the pale ale around the pork. Cover with foil, turn the heat to 110°C/fan90°C/gas ¼ and cook for 12 hours, basting now and then. You can leave it to cook slowly overnight for up to 15 hours.
- Half an hour before you’re ready to serve, remove the foil and turn the oven up to 220°C/fan200°C/gas 7 for 30-40 minutes to crisp the skin. Remove from the oven and rest for at least 20 minutes, then use 2 forks to pull the meat apart. Serve.