• 1.5kg pork shoulder
• Lard
• One onion, roughly chopped
• Two cloves garlic, roughly chopped
• One chilli, split down the middle
• One cinnamon stick, cracked
• 1tsp fennel seeds
• 1tsp black peppercorns
• One orange, cut into wedges
• Salt
• 1tbsp ancho chilli paste
• 250ml chicken stock
• 100ml white wine
• 1tbsp sugar
• Lime juice

Preheat the oven to 110c and melt the lard in the white crock pot.

Cut the pork into two-bite chunks. Salt all over and add to the fat with all the other ingredients except the ancho chilli paste, stock, wine, lime juice and sugar.

Cook in the oven for three to four hours until very tender but not mush. Allow to sit in the fat as you prepare the sauce.

In a saucepan, reduce the chilli paste, stock, wine and sugar down by half. Taste, adjust seasoning and add lime juice. It should be a little smoky, a little spicy, rich and a bit sweet and sour.

Remove the meat from the fat with a slotted spoon, discarding the cinnamon and orange pieces. Shred the meat with two forks and then drizzle over a little sauce at a time until you’re happy with the taste.