Remove netting from port, cut rind and excess fat from pork and discard. (i kept the rind and made crackling)

Cut pork into 8 large pieces. Place into large snap lock bag with flour, season with salt and pepper, seal bag and shake to coat.

Heat half the oil in a large frying pan. Cook pork in batches for 5 minutes or until browned all over. Transfer to bowl of slow cooker.

Heat remaining oil in pan. Add eschalots, ginger and garlic. Cook, stirring for 5 minutes or until softened and transfer to slow cooker.

Add sweet chilli sauce, stock, lime juice, fish sauce and kecap manis. Stir to combine, Cover with lid and cook on low for 6 hours or until pork is very tender.

Roughly shred pork into large pieces.

Enjoy :)