6 cloves of peeled garlic, minced
1 tablespoon fennel seed
1 (7-10lb) pork shoulder
salt and cracked black pepper
1 tablespoon pure olive oil
1. Preheat oven to 275 degrees.
2. Rub garlic, then fennel seeds into top of pork. Season well with salt and pepper. Transfer to roasting pan.
3. Bake, uncovered, 7-8 hours. Cool on counter 1 hour; cover and refrigerate overnight.
4. Cut half of the chilled roast into 6 1 1/2" slices; do not trim off fat (reserve remainder of roast and pan juices for other uses).
5. Heat oil in large skillet on High. Sear pork in batches being careful not to crowd pan, until crispy, about 3 minutes per side.
Remove from pan. Keep each batch warm as you sear rest of pork.
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