Begin by preheating your oven to 160°C (325°F) or 140°C (275°F) for fan-forced ovens.

Pat the pork dry with a paper towel and place it in a large, heavy-based ovenproof pot or Dutch oven with a lid.

In a large bowl, combine all the sauce ingredients except for the star anise and cinnamon stick, mixing until well blended.

Pour the sauce over the pork, then add the star anise and cinnamon stick. Cover the pot with the lid or tightly seal it with a double layer of foil if using a baking dish.

Cook the pork for 4 hours, turning it halfway through, until it can be easily pulled apart with two forks. If necessary, continue cooking in 30-minute intervals until tender.

After 4 hours, remove the lid and cook for an additional 30 minutes to allow the pork to caramelize slightly around the edges.

To thicken the sauce, stir the cornflour mixture into the cooking liquid until well combined. Transfer the pot to the stovetop over medium heat and simmer for 2–5 minutes, stirring occasionally, until the sauce thickens into a rich, sticky glaze.

Set aside 185 ml (¾ cup) of the sauce in a small bowl for serving.

Remove the cinnamon stick and star anise from the pot. Shred the pork directly in the pot using two forks, mixing it with the remaining sauce until well coated.

Prepare the pancakes according to the package instructions. Set up a serving area with the pancakes, sticky pulled pork, reserved sauce, cucumber, carrot, spring onion, coriander, red onion, fresh chilli, sriracha mayo, and sesame seeds, allowing everyone to build their own pancakes.

For slow-cooker preparation, pat the pork dry and place it in the slow-cooker base. Mix the sauce ingredients in a bowl, pour over the pork, and add the star anise and cinnamon stick.

Cover and cook on Low for 8–10 hours or High for 5–6 hours, until the pork is tender and easily pulled apart.

Transfer the pork to a tray, discard the cinnamon stick and star anise, and shred the pork with two forks. Keep it warm by loosely covering it with foil.

To thicken the sauce, skim excess fat from the cooking liquid and ladle 500–750 ml (2–3 cups) into a saucepan. Simmer over medium heat for 8–10 minutes until slightly reduced, then stir in the cornflour mixture and cook for 1–2 minutes until thickened.

Set aside 185 ml (¾ cup) of the sauce for serving, then return the shredded pork to the slow-cooker and mix with the thickened sauce.

For optional caramelization, transfer the pork to a baking tray, drizzle with some sauce, and grill (broil) on high for 5–8 minutes until caramelized.

Prepare the pancakes as before and set up the serving area for everyone to build their own.

For pressure cooker preparation, pat the pork dry and place it in the pressure cooker. Mix the sauce ingredients in a bowl, pour over the pork, and add the star anise and cinnamon stick.

Secure the lid and cook on High pressure for 90 minutes. Allow the pressure to release naturally for 20 minutes, then carefully release any remaining pressure. The pork should be tender and easily pulled apart.

Transfer the pork to a tray, discard the cinnamon stick and star anise, and shred the pork with two forks, keeping it warm with foil.

To thicken the sauce, skim excess fat from the cooking liquid and ladle 500–750 ml (2–3 cups) into a saucepan. Simmer over medium heat for 8–10 minutes until slightly reduced, then stir in the cornflour mixture and cook for 1–2 minutes until thickened.

Set aside 185 ml (¾ cup) of the sauce for serving, then return the shredded pork to the pressure cooker and mix with the thickened sauce.

For optional caramelization, transfer the pork to a baking tray, drizzle with some sauce, and grill (broil) on high for 5–8 minutes until caramelized.

Prepare the pancakes as before and set up the serving area for everyone to build their own.