Method

• Preheat your oven to 150°C with the rack in the lower third
• In a roasting pan, place your pork shoulder
• Top up with half apple juice and half water until the shoulder is 2/3 covered
• Add the cider vinegar, pomegranate molasses, sugar, onions, garlic, quince, smoked paprika, mustard seeds, anise, cardamom pods, bay leaves, cinnamon quills
• Cover with a piece of baking paper which fits inside the pan, then cover very tightly with tin foil
• Cook undisturbed for 4 hours
• Allow to cool in the braising liquid, then strain the liquid and reserve
• While the pork is still warm pull apart with two forks
• Toss in a cup of the liquid