Directions

1. 1

   Lightly crush the fennel seeds and black peppercorns using the bottom of a heavy skillet or a mortar and pestle until fragrant and partially broken. Combine the crushed spices with 1/4 cup kosher salt and 1/4 cup sugar in a small bowl, mixing well. Massage this spice mixture evenly over the entire surface of the pork shoulder. Place the rubbed pork in a large glass baking dish, cover tightly with plastic wrap, and refrigerate for at least 6 hours, preferably overnight, to allow the cure to penetrate the meat.

2. 2

   Preheat your oven to 325°F. Remove the pork from the refrigerator and gently brush away the excess spice rub from the surface; discard the rub and any accumulated liquid in the dish. Transfer the pork to a deep roasting pan. Carefully pour 1 cup of boiling water into the bottom of the roasting pan around the meat. Cover the pan tightly with aluminum foil, sealing all edges well to trap steam and preserve the meat's moisture during the long roasting process.

3. 3

   Place the covered roasting pan in the preheated 325°F oven. Roast the pork slowly and undisturbed for approximately 5 to 5.5 hours, until the meat is extremely tender and begins to pull away from the bone. The meat is fully cooked when an instant-read thermometer inserted into the thickest part of the shoulder, without touching bone, reads 195°F.

4. 4

   Carefully remove the hot roasting pan from the oven and discard the foil. Increase the oven temperature to 500°F. Stir 1/4 cup apple cider vinegar and 1/4 cup packed light brown sugar into the pan juices surrounding the pork. Return the uncovered pan to the hot 500°F oven and roast for about 12 minutes, watching closely to prevent charring, until the pork develops a caramelized, browned exterior and the liquid in the pan begins to reduce visibly.

5. 5

   Remove the pork shoulder from the oven and transfer it carefully to a rimmed baking sheet; set it aside to rest. Pour all the liquid remaining in the roasting pan into a small saucepan. Bring the liquid to a boil over medium-high heat, occasionally skimming any fat from the surface with a spoon and discarding it. Continue cooking until the liquid reduces to a thick, syrupy glaze, approximately 10 minutes total. Season the finished glaze with additional kosher salt and freshly ground black pepper to your taste; set aside and keep warm.

6. 6

   Using a vegetable peeler, create thin ribbons from the carrot. Core the apple, quarter it, and slice thinly. In a large mixing bowl, combine the carrot ribbons, sliced apple, stemmed mustard greens, 1 tablespoon olive oil, and 1 tablespoon apple cider vinegar. Toss gently to combine and season the salad with salt and pepper to taste. Arrange the greens mixture on a serving platter, top with the rested pork shoulder, and drizzle the warm glaze generously over the meat. Serve using tongs for easy portioning.