Spiced Roast Pork with Fennel and Apple Salad

Ingredients

• 15 dried Kashmiri, guajillo, or New Mexico chiles, seeds removed
• 5 pieces star anise
• 3 Tbsp. fennel seeds
• 2 Tbsp. coriander seeds
• 2 Tbsp. cumin seeds
• 1 Tbsp. peppercorns, preferably Tellicherry
• 2 tsp. whole cloves
• 6 garlic cloves, smashed
• ½ cup apple cider vinegar
• ½ cup vegetable oil, divided
• 1 (4–5 lb.) boneless pork shoulder (Boston butt), tied
• 4–5 tsp. kosher salt, plus more
• Flaky sea salt
• 1 fennel bulb, fronds reserved, bulb cored, very thinly sliced
• 1 Honeycrisp or other crunchy not-too-sour apple, very thinly sliced
• 2 serrano or red Thai chiles, thinly sliced into rounds
• 3 Tbsp. extra-virgin olive oil
• Small handful of cilantro, finely chopped
• Kosher salt
• A spice mill or mortar and pestle

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