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Place pork into a large dish to fit in the fridge.
Combine the sugar and salt, massage into the pork all over, then cover and leave in the fridge overnight.
Next day. Preheat the oven to 150 ˚C.
Transfer the pork to a parchment & aluminium foil lined ovenproof dish and add in the chilli, cinnamon and star anise, wrap up.
Bake the pork covered for at least 3 hours, or until tender and falling apart.
Remove from the oven and unwrap the pork, baste all over with the pan juices, then place back in the oven uncovered for a further 1-2 hours until nicely caramelised.
Once caramelised, remove from the oven, and leave aside to rest for 20 minutes or so before pulling apart.