Not a roast as we know it!!!!!

Last night ( Saturday) saw me cooking a boned and rolled shoulder of pork, but not as I would usually do it. This meat was cooked in stock with the addition of star anise and other flavourings. No crackling, the skin and fat to be reserved for another day. The pork was cooked slowly at a low temperature.
When finished the meat fell apart but was still very moist and full of flavour.

It was difficult not to eat it all and reserve some for the pork broth with pepper and green leaves to be made today and the pulled pork baps tomorrow!!!!!