Pork shoulder pear cider

• 500 grams Pork shoulder
• 1 can Pear cider (I used kopperberg)
• 1 tsp Corriander seed powder
• 1/2 tsp Salt
• 1/2 tsp black pepper
• 1 tbsp Liquid seasonning (I used macci)
• 1/4 tsp garlic powder

1. Slice pork fat in cris-cross 2cm.
2. Mix everythings in a bowl and pour over pork.
3. Make sure juice cover a top of pork.
4. Leave in frige for over night.
5. Use gas mark 4.
6. Warm for 10 minutes.
7. Get the pork out of juice and keep the juice.
8. Put in tray and rab 1/2 tablespoon and 1tablespoon of olive oli all over the pork.
9. Bake for 2 hours.
10. Sometime pork is too thick might need more time.
11. Just check in the middle.
12. Left over juice, put in the pan.
13. Heat in middiem heat.
14. Put 2 tablespoons of ketchop and soya sauce.
15. Then 1 tablespoon of corn flour per 2 tablespoons of water.
16. Mixed it and pour in a pan.
17. Stir it well.
18. Bring to boil and enjoy :D

cider, salt, black pepper, liquid seasonning, garlic

Taken from cookpad.com/us/recipes/344874-pork-shoulder-pear-cider (may not work)