This is Pork Ssam that I made based on this recipe: https://www.bbc.co.uk/food/recipes/lamb\_ssam\_37350 which is for lamb.
Pork shoulder was salted and left uncovered in the fridge overnight. I blended 8 cloves of garlic, a fair bit of Chinese five spice powder, and a large piece of ginger with some oil to make a paste which I applied to the pork shoulder. The pork was placed on a bed of onion and shallots, and 500ml of stock was added. This was covered tightly with foil and placed into a 140°C oven for 6 hours.
After 6 hours I removed the pork and set aside. I strained the cooking juices into a small saucepan and reduced them, along with some soy sauce (light and dark) and some brown sugar to make a barbecue type sauce. I also made a green salsa with garlic, spring onion, jalapeno, coriander, lime juice, salt and vegetable oil at this point.
I heated the oven to 260°C and flashed the uncovered pork for 10-15 minutes to crisp up and dry the outside before shredding.
Served the shredded pork on lettuce leaves with some of the reduced sauce, the green salsa, and some finely sliced red chilli.