Long-Cooked Pork Shoulder

This produced a tender and delicious pork roast, and one with unmistakable chinese flavor. The roast is rubbed with double-dark soy sauce, shaoxing rice wine, sugar, and sprinkled with pieces of ginger, star anise, and ginger.
I was not able to source the red rice powder, yet despite deviating from the roasting instructions, mine came out looking almost exactly like the photo on page 310, albeit a bit less red.
Instead of the long drawn out temperature adjustments suggested in the book, I first roasted at 425 for 30 minutes, then tented it with foil, stuck in the probe, and cooked it at 275 (to an internal temperature of 190). It was basted several times, and at the end I added 1C boiling water to the pan juices to make the suggested sauce. You could do a lot worse to your pork than this - in fact if you like big roasts, this one is an excellent choice.