Preheat the oven to 200°C/400°F/gas mark 6.
Score the pork rind and brush with the sun flower oil. Rub the five spice powder and a generous pinch of salt onto the rind and into the cuts.
Place the carrots, garlic and ginger on the base of a large roasting tray and pour the wine over the vegetables.Nestle the pork shoulder on top of the
Place in the oven for 30 minutes, then cover loosely with foil and reduce the heat to 160°C/325°F/gas mark 3. Cook for 2 hours more. Remove from the oven and drizzle with the hoisin sauce, then return to the oven,
uncovered, for a further 45 minutes.
Transfer the pork to a board and allow to rest for about 20 minutes. When it’s cool enough to handle, use
two forks or your fingers to shred the meat into pieces. Serve with apple compôte, stuffing and sautéed potato