2 lb Boned pork butt or shoulder,
-fat trimmed and cut into
-2" chunks
2    Garlic cloves,minced/pressed
1 ts Anise seed
1/2 ts Ground cinnamon
1/2 ts Ground cloves
1/4 c  Soy sauce
6 c  Hot cooked rice
Thinly sliced green onion
Fresh cilantro sprigs
Hoisin or Chinese plum sauce

In a 4-5 quart pan on high heat, combine meat, garlic, anise seed, gorund
cinnamon, ground cloves, soy sauce, and 1 quart water. Bring to a boil;
cover and simmer until meat is very tender when pierced, about 1 1/2 hours.
Boil, uncovered, on high heat until sizzling, about 30 minutes; stir often.
Drain off fat.

With 2 forks, shred meat; put into a 9×13″ pan. Bake in a 400F. oven until
pork begins to crisp, 15-20 minutes. Spoon over rice; add onion, cilantro,
and hoisin to taste.

Per serving: 313 calories; 20 grams protein; 12 grams fat; (4 grams
saturated fat); 30 grams carbohydrates; 566 milligrams sodium; 66
milligrams cholesterol.

~ Karin Andersen, Monarch Beach, California