Pour 2 l liquid over the meat. Either just water or a 50/50 mix of water with Moore than Spice Bouillon, orange juice, OR wine.
Cover with lid and roast at 165 to 170° C in the oven. Remove cover after about 1.5 hours and continue to roast an additional hour in the oven (or until a core temperature of 85 to 90° C is reached) to allow for browning or crispy crust.
Remove meat from the roasting pan, place aside. Using a strainer, separate ginger mix from the sauce into a bowl. DO NOT DISCARD SAUCE, but return it to the roasting pan.
Remove skin from meat and place aside.
Remove meat from bone and separate meat using two forks. Return meat to the sauce.
Pulled Ginger Turkey blend is a savory stewing mixture created from hand-selected ingredients for poultry of all kinds. I use it mostly for pulled turkey, but you can use it for all your poultry or pork dishes.