1 6lb Pork Shoulder (bone in)
1 cup rice vinegar
1/2 cup soy sauce
1/4 c light brown sugar
4Tbsp Fish sauce
3 stalks lemon grass
1 bunch cilantro
3 Tbsp grated ginger
10 cloves garlic minced
3 jalapenos
3 limes
2 star anise pods
1 large yellow onion sliced in half rings
3 Tbsp black pepper
Japanese ichimi (ground pepper mix) for garnish
water


1) Slice the pork shoulder into 1 inch thick slices around bone as close as possible

2) hit the lemon grass stalks with the back of a knife until they are well pulverized and place in a large bowl

3) slice off the cilantro stems and put in the bowl

4) add the ginger, garlic, jalapenos, lime zest, juice from 2 limes and the remaning ingredients to 
 the bowl and coat the pork.

5) place the mixture in the slow cooker trying to pack in as efficiently as possible.  Pour the liquid over and add enough water so all of the pork is covered.

6) cook on medium for 5-7 hours until you can cut with a fork.

7) strain out 3 cups of the cooking liquid into a high walled frying pan and reduce down while shredding the pork.  

8) put the pork in the reduced sauce and serve topped with the cooked oninon slices, cilantro leaves, lime slices and ichimi over rice
