1Preheat oven to 160 degrees Celsius
3Place the pork shoulder in a plate, skin side downwards, and season with salt and pepper.
4Turn the meat over so the skin is upwards, cover with foil and cook for about 5-6 hours in oven.
5Check after 3 hours - if the pork is getting dry, add a little bit of water, and put back in the oven.
6Transfer the cooked meat to a rack to cool, then turn over.
7Shred with a fork (the meat must unravel and be very soft and tender).
8To make the sauce, heat olive oil in a large saucepan over medium heat.
9Cook onion with a pinch of salt, stirring for 5 minutes.
10Add garlic, and cook for another 2-3 minutes, then add carrot, celery, and chili. Cook for 10 minutes until the vegetables start to soften.
11Add all the other ingredients except the corn starch paste. Simmer on low heat for 1 1/2 to 2 hours.
12Remove pan from the heat and strain the contents through a sieve, pressing to get as much liquid as possible.
13Add the cornflour paste to the sauce, heat through while stirring to avoid lumps.
14Add pulled pork to the sauce and toss to coat.
16To make the salad, put the white cabbage, red cabbage, radishes, and onion in a large bowl and mix well.
17Mix apple cider vinegar, red wine vinegar, olive oil, lemon juice, salt and paper. Add to the vegetables and mix gently to coat the vegetables.
18Serve the frayed pork and the cabbage salad in a mini brioche.