Directions

Preheat oven to 450°F. Wash and pat dry pork shoulder with a paper towel. If pork shoulder is in segments, place bay leaves on the inside of pork shoulder, and with kitchen twine, tie pork shoulder to a make a uniform shape. If not, line bay leaves under the meat once in pan.

In a mortar and pestle or spice grinder, grind star anise, cloves and black peppercorns into a fine powder. Season the exterior of the pork shoulder with spice powder and salt to taste, by rubbing all sides with mixture.

Place seasoned pork shoulder in center of a large roasting pan. Place cut apples and onions around pork shoulder, along with ½ cup of water. Scatter the fresh thyme evenly to distribute. Roast for 35 to 40 minutes, then turn heat down to 300°F and continue roasting until internal temperature is between 180° and 190°F, about five to six hours (the key is low and slow!). Baste meat with cooking liquid every half hour.

To make the tamarind glaze, peel onion and puree in a blender with ¼ cup of hot water.

In a 2-quart saucepan, heat 1 tablespoon canola oil over medium heat. Add the onion puree, cumin powder, red pepper flakes, and salt, cooking for 3-4 minutes. Add tamarind concentrate, 2 cups of water, and sugar. Bring to a boil, reduce heat to simmer, and cook for 30 minutes, until mixture is reduced by half and resembles a loose brown gravy. Set aside. During the last 20 minutes of cooking time, brush on pork shoulder and let caramelize.

When pork shoulder reaches at least 180°F, remove from oven and let rest for half an hour.

Shred meat with the grain, and serve. Use any extra tamarind glaze to drizzle over the meat.