• 1.8 kg boneless pork shoulder
• 2 tbsp plain flour
• 2 tbsp vegetable oil
• 2 small onions
• 3 cm piece of fresh ginger cut into match sticks
• 2 cloves of garlic
• 2 tbsp sweet chilli sauce
• ¾ cup chicken stock
• 2 tbsp lime juice
• 1 tbsp fish sauce
• ¼ c of kecap manis or soya sauce
• 2 kaffir lime leaves finely chopped
• Steamed rice and vegetables to serve

Remove the skin and excess fat from the pork and cut into large pieces.

Place the meat in a plastic bag with the flour and season with salt and pepper.  Shake to coat.

Heat the oil in a fry pan and cook the pork in batches to brown.  Transfer to the slow cooker and add the remaining ingredients.  Cook on low for about 6 hours or until the pork is very tender.

Shred the pork and serve on rice with the steamed vegetables.  Drizzle with the sauce from the slow cooker.