2. Heat the remaining 2 teaspoons oil in a Dutch oven just large enough to hold the roast. Add the onion and sautée until translucent, then add the garlic and cook until aromatic. Add the ginger, star anise, cinnamon and peppercorns. Put the pork in the Dutch oven and add the wine, pomegranate juice, soy sauce, fish sauce and hoisin. The liquid should come at least halfway up on the roast. If not, add more wine and pomegranate juice (in equal amounts) or water.
3. Stir, cover and bring to a simmer. Check the level of tartness after 30 minutes, then add brown sugar if needed to balance the acidity of the wine and tartness of the juice. Continue at a low simmer for another hour, then turn the roast and simmer for about 1 1/2 hours or more, until the meat is fork-tender.
4. Remove the meat to a platter and keep warm. Bring the sauce to a boil and reduce by about 1/4 to 1/2. Strain and discard solids. Remove the bone from the meat (it should easily release on its own) and cut the meat into serving portions. Return meat to the sauce to rewarm, if needed, then serve, spooning the sauce over the meat.
Note: The roast can be made ahead and reheated. The flavors meld and the meat becomes more intensely flavored as it rests overnight in the sauce - especially if the meat is sliced or shredded first.
Chef Sean Sherman's business, The Sioux Chef, specializes in Native American food -- specifically the pre-reservation foods of the Dakota and Ojibwe people who lived on the Great Plains. "I'm trying to really stay true to a lot of the indigenous ingredients as much as possible," he says.