Prepare and cook the pork

Pre-heat oven to 160°C.

Combine the miso paste, honey, garlic, ginger, sesame oil, salt and black pepper in a small bowl. Mix to form a paste. Reserve.

Peel and slice the onion and place into the bottom of a Dutch oven or casserole dish.

Place the pork shoulder on a chopping board. Using a sharp knife, cut away the skin and excess fat.

Place the pork shoulder in the middle of the dish. Spoon half the miso honey paste onto the pork. Rub to coat evenly. Turn the pork shoulder over and spoon half the miso honey paste onto the other side of the pork. Rub to coat evenly.

Cover with lid and roast for 2 hours 30 minutes until the meat is juicy and very tender.

Remove lid and roast uncovered for a further 30 minutes to add some colour to the pork.

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Serve

Transfer the pork shoulder to a chopping board. Using tongs, gently pull out the bones. Carve into thick slices or gently pull the pork apart into portions.

Scoop up the cooked onions into a small bowl.

Serve sliced pork with the cooked onions, shredded cabbage, sliced cucumber, steamed rice, spring onion and miso soup.