PS I doubled this recipe.
Cook sugar in a dry 3-quart heavy saucepan over moderate heat, without stirring, until it begins to melt. Continue to cook, stirring occasionally, until sugar has melted into a deep golden caramel. Carefully add stock and fish sauce (caramel will harden and steam vigorously) and cook, stirring, until caramel is dissolved. Add shallots/onion, garlic, ginger, and jalapenos, and simmer, uncovered, stirring occasionally, for 4 minutes.
Toss pork with pepper in a bowl and stir into sauce. Bring to a simmer, then cover pan, reduce heat to low, and braise pork, stirring once or twice, until very tender, 1 1/4 to 1 1/2 hours.
Mark (and I) both pulled out the pork when it was perfectly braised so we could reduce the rest of the sauce. I added melted butter tabs to flour and stirred, then mixed in with the sauce to thicken. Once the right consistency, readd the pork to warm and use fork to pull apart.
Cook pasta/rice as directed. Serve the pork over top and enjoy!