Serves 6
1 tbsp olive oil
5.5 to 6.5 lb pork shoulder
3/4 cup hoisin sauce
3 bunches green onions, cut on diagonal 1 inch pieces (about 6 cups)
1 tsp whole black peppercorns
1/4 cup scotch whisky
3/4 cup water
Preheat oven to 300.
Heat oil in heavy, large oven-proof pot over high heat. Add pork shoulder, fat side down. Brown on all sides. Remove pot from heat and spread hoisin over pork; sprinkle with green onions and peppercorns. Cover pot and place in oven. Cook until pork is very tender, about 2hrs 45 minutes, adding water to pot by 1/4 cups if dry.
Remove pot from oven, transfer pork to cutting board and tent with foil. Let stand for 20 minutes.
Meanwhile, spoon fat from pan juices. Stir whisky and 3/4 cup water into juices; boil two minutes. Add more water by tablespoons if sauce is too thick or boil if sauce is too thin.
Cut pork, garnish with green onions. Pour sauce over pork and serve.