Spiced Slow Roasted Pork Shoulder with Salt Baked Shallot and Tarragon Creme Fraiche

Ingredients

• 3 tablespoons fennel seeds
• 3 tablespoons coriander seeds
• 1 cinnamon stick, broken into pieces
• 1 tablespoon paprika
• 2 teaspoons red-pepper flakes
• 1 teaspoon black peppercorns
• 10 cloves garlic, peeled
• A 4-inch piece peeled ginger root, thinly sliced
• 1 bunch scallions, roughly chopped
• 3/4 cup grapeseed or safflower oil
• 1 cup packed light-brown sugar
• 1 tablespoon finely grated fresh orange zest (from 2 oranges)
• 1/4 cup soy sauce
• 1/4 cup red-wine vinegar
• 1 whole pork shoulder on the bone (about 10 1/2 pounds), room temperature
• Coarse salt
• Salt-Baked Shallot and Tarragon Creme Fraiche, for serving
• 1 1/4 pounds fresh garden peas in pods, shelled (about 4 cups), for serving
• Pea shoots, for serving (optional)

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