Cut the pork shoulder into nice big chunks. Try to make them as even as possible so they cook evenly. You can leave most of the fat on as well. If you don’t enjoy pork skin when it’s soft and jelly like then remove and set it aside to make crackling with.
Marinate the pork with all the ingredients and place in a roasting tray and cover with foil and cook at 140C for 3 1/2 hours in the oven.
Once the pork is done cooking remove from the oven and using a slotted spoon or a colander, remove the pork pieces and set aside. Pour the liquids from the roasting tray into a jar and set aside.
The roasting tray liquid will slowly separate into two layers, the top will be fat and the bottom the jus.
Return the pork to the roasting tray and pour some of the fat back over it and return to the oven on the highest temperature on the broiler setting and cook for 15 minutes till it becomes nice and crispy.
Once done, remove and then use it as you please. The meat should have a nice crust on it and still be soft and tender and fall apart.