Fennel Rubbed Pork Shoulder With Salsa Verde Recipe

Ingredients

• For the Pork:
• 2 tablespoons fennel seeds, lightly toasted
• 1 tablespoon coriander seeds, lightly toasted
• 1 teaspoon whole black peppercorns, lightly toasted
• 7 cloves garlic, peeled, divided
• 1 1/2 teaspoons kosher salt
• 2 tablespoons olive oil
• 5 tablespoons juice from about 3 lemons, divided
• 1 whole bone-in pork shoulder, about 5 1/2 pounds
• For the Salsa Verde:
• 2 tablespoons golden raisins, soaked in warm water for 15 minutes and drained
• 1 tablespoon zest from 1 lemon
• 1/4 cup capers, drained and rinsed
• 10 cornichons (about 1/3 cup)
• 1/4 cup minced white onion
• 3/4 cup fresh, flat-leaf parsley
• 1/4 cup fresh tarragon
• 1/2 teaspoon crushed red pepper
• 1/2 teaspoon fresh-cracked pepper
• 1/2 cup olive oil

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