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Pour the pickle liquor over each one so they are immersed. Make your pickles by adding to a pot, the white wine vinegar, 75g sugar, star anise and water and bring to a boil and leave to cool.įinely slice your carrots and shallots into julienne strips and put into separate containers. Place the pork shoulder in a baking tray and season well with the spice rub, add to the tray with the chicken stock and place in a preheated oven at 150 degrees C covered with tin foil.Ĭook for 2-3 hours or until falling apart.
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