One three-pound pork shoulder, preferably skin on and bone in
8 garlic cloves, peeled
3 tablespoons chopped salted anchovies
3 tablespoons fennel seeds
1 tablespoon dried chili flakes
2 tablespoons lemon zest
1 tablespoon olive oil
1 tablespoon lemon juice
Salt and pepper to taste

Preheat oven to 325 degrees and position an oven rack about 12 inches from the oven’s ceiling. Remove the pork shoulder from refrigeration for at least 30 minutes to come up to temperature. In a small pan, toast the fennel seeds in the olive oil until they become fragrant then set aside; this should take about a minute over high heat. Using a mortar and pestle, pound the garlic, anchovies, fennel seeds, chili flakes and lemon juice to a rough paste. Remove with a rubber spatula to a small mixing bowl, add lemon juice and check for seasoning, it should be very salty; add salt and pepper as needed. Rub all over the shoulder, adding olive oil to the pounded mixture if necessary to make an oily base. Allow to marinate on the counter for another 30 minutes, then bake in the low oven on a roasting pan, with a half an inch of water added to the bottom of the pan. Baste once an hour and cook for three and a half hours, reducing the heat to 300 after two hours. Remove from oven, allow roast to cool for 20 minutes, then pull or carve pieces off with your hands or a knife onto a serving platter. Serve alongside beans and rice with plenty of hot sauce.

This recipe first appeared with this article.