Red-Cooked Pork Shoulder

Directions

1. 1
   Heat oil in a large, heavy Dutch oven over medium-high heat.
2. 2
   Add scallions, garlic, and ginger and toss in the oil until heated through, about 1 minute.
3. 3
   Add water (or stock and water mix), soy sauce, rice wine (or scotch or sherry), brown sugar, anise, and cinnamon stick.
4. 4
   Bring to boil, then add pork picnic shoulder.
5. 5
   Turn the meat to cover it with liquid and color it.
6. 6
   Reduce the heat and cover the pan.
7. 7
   Simmer, turning the meat every hour and basting it, until it's fork tender, 3 to 4 hours.
8. 8
   Remove the meat from the pan and spoon off the fat from the pan juices.
9. 9
   Slice the meat.
10. 10
    Serve with the pan juices.