Mix all the marinade ingredients together in a large container and place the meat in it. Place in the fridge for at least 4 hours or overnight.

Preheat the over to 150 Degrees C. Place the joint (I keep the skin on to protect the meat) in a deep casserole dish and add half of the marinade mixture with all the star anise, bay leaves, ginger, garlic and peppercorns. Roast for about 4 – 5 hours (cover after about 2 hours to keep the skin from burning) until the pork is very tender. Remove the skin and fat and shred the meat with two forks.

Serve with spring onion pancakes (click for recipe), cucumber pickle (click for recipe), chili mayo and fresh coriander/parsley