I republish today as lots of colleagues ask me this recipe in English.
My sister made me this dish; I was suspicious hearing the details (pork slow-cooked in a sweet broth) but it is actually excellent !
1/ You start giving colors to big chunks of fatty pork (as cooking time is long, you need to bring softness) at high temperature.
2/ In the mean time, make a broth from some 'savory' tea (I mean not Earl Grey but rather winter tea with warm spices, but not too strong either), lots of salt, black pepper, honey, citrus juice & zests and finally grape juice up to cover the meat in some kind of cast iron pot.
3/ Cook at least 2 hours in the oven without lid at 160°C-180°C.
4/ Put back on the hob for one hour, during which you separate the fibers of the meat with forks : the meat is going to absorb the broth and the whole thing will get a bit fluffy.
I recently made a variation and it was quite good too ! I used as a broth some apple cider and a couple of apples chunks + one onion. I did not brown the meat on the fire as I noticed it gets colors in the oven anyway. So I directly put the uncooked meat + cider in the oven at 160°C for 3 hours (rotating the meat every hour to color every piece). As usual, I separated the fibers on the hob for one hour so that the liquid evaporates.