By Stéphane Reynaud
1 casserole dish
1 chopping board
Preheat the oven to 130°C.
Peel and roughly chop the onions.
Place the pork neck in a casserole dish. Mix together all the other ingredients and pour over the pork.
Cover and cook in the oven for 5 hours: the meat should be tender enough to shred with a fork.
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