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
1. 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.
2. 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
3. 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.
4. 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.