INGREDIENTS:
- 3 tablespoons fennel seeds
- 8 garlic cloves, mashed into a paste
- 5 tablespoons finely chopped rosemary leaves
- 5 tablespoons finely chopped thyme leaves
- 2 tablespoons kosher salt
- 1 1/2 tablespoons freshly ground black pepper
- 1 1/2 tablespoons red pepper flakes
- One (6- to 7-pound) boneless pork shoulder
- 1/2 cup olive oil
- 4 cups homemade chicken stock or canned chicken broth
- 2 cups dry white wine
INSTRUCTIONS:
- In a small pan or skillet, toast the fennel seeds over medium-low heat until lightly toasted and fragrant, about 3 minutes. Immediately transfer the seeds to a mortar and pestle and pound until finely ground.
- In a small bowl, combine the garlic, rosemary, thyme, salt, black pepper, red pepper flakes, and freshly ground fennel seeds until really well combined. This is your cure.
- Pat the pork shoulder completely dry with paper towels. Rub the pork shoulder on all sides with the cure, making sure you season both the inside and outside of the meat. Using kitchen twine, truss the pork shoulder. (This means gently roll the pork and tie it crosswise with pieces of butcher’s string at 1/2-inch (1-centimeter) intervals. Try to keep as much of the garlic and herb rub inside the pork as possible, although if a little filling spills out, it’s not the end of the world.)
- Place the trussed pork shoulder on a large plate or in a baking dish and refrigerate, uncovered, for about 24 hours.
- Preheat the oven to 450°F (232°C) and position the rack in the middle of the oven.
- Place the pork in a large roasting pan. Rub the pork all over with the olive oil and add the chicken stock and wine to the pan. Roast the pork, uncovered, until the skin starts to crisp, 25 to 40 minutes. Reduce the oven temperature to 300°F (149°C) and continue to roast until the pork is fork-tender, about 3 hours more.
- Transfer the pork to a cutting board and let it rest for about 30 minutes before carving.
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