This is a really basic recipe, that I have been making for years and is always a big hit. People always want to know how to make it, so I thought it was time to share this online, so I can stop emailing it to people. 

I started with a shoulder that was just over 4 kilos. bone in and skin on. Score the skin and add to a large roasting pan

Preheat oven to 325

Took my big roasting pan and added:

3 L root beer, I used Barq's because its more herby than other root beers. 

6-8 star anise pods

Hot sauce, use your judgment and add enough to suit your taste

1/4 cup of Lizano. Its a Costa Rican condiment, heavy on cumin flavour. This is optional, but adds an earthy component. Throw in some ground cumin, if you like, or just skip this all together. 

Cooked, covered, for about 6 hours, until a meat thermometer reads 195 degrees. 

Let is rest for an hour or so, and then you can pull it with 2 forks, but I like to use my hands and tear it apart. 

For the sauce I used:

Approximately 1.5 cups of homemade ketchup

Two ladles of the braising liquid

1/4 cup of malt vinegar

1/2 cup of brown sugar

Zest of an orange

Mix well and serve on a fresh crusty bun!