Ingredients
1 tsp fennel seeds
1 tsp whole black peppercorns
1/4 cup kosher salt plus more
1/4 cup sugar
1 7-8 lb skinless bone in pork shoulder ( Boston butt or picnic)
1/4 cup plus 1 Tbsp apple cider vinegar
1/4 cup (packed) light brown sugar
Freshly ground black pepper
1 large carrot
1 apple ( such as Granny Smith)
4 cups stemmed mustard greens
1 Tbsp olive oil
Preparation
Crush fennel seeds and peppercorns with the bottom of a heavy skillet, or use a mortar and pestle. Transfer spices to a small bowl, add 1/4 cup salt and sugar. Rub mixture all over shoulder. Place in a large glass baking dish, cover and refrigerate for at least 6 hours or preferably overnight. Preheat oven to 325 degrees Brush off spice rub from the meat and place pork in a deep roasting pan. discard excess spice rub and any liquid in dish. Add 1 cup boiling water to roasting pan cover pan tightly with foil Create a tight seal to lock in the steam and juices Start cooking the pork at least 6 1/2 hours before you’d like to serve it Just before serving
Make crostini Slice a country style loaf of bread brush each piece with olive oil then sprinkle with salt and bake on a sheet pan until lightly toasted Serve with the meal
