Score the pork and place on a rack over an oven tray.
Combine the rest of the ingredients and rub well into the skin.
Cover the tray with foil and roast at 140C/275F/GAS1 for about 7 hours.
Place the shanks on the grill to crisp the skin.
Make the sauce by putting all the ingredients in a saucepan and heat.
Stir until the sugar dissolves and then simmer for 20 minutes.
Pull off the pork crackling and shred the meat with two forks.
Serve with the warm sauce.
Simmer the sauce for longer if you prefer a thicker sauce or mix a little cornflour with water and add to the hot sauce while in the saucepan.Disclaimer:The nutritional information provided is approximate and is calculated using online tools. Information can vary depending on various factors, but we have endeavoured to be as accurate as possible.