This pork is so succulent that it is definitely worth the effort of allowing the meat to marinate overnight and then slow cooking it for over seven hours. The sandwiches made from this pork are simply outstanding.
A Tablespoon Of Fennel Seed
Two Teaspoons Of Sea Salt
A Teaspoon Of Crushed Red Pepper Flakes
A Teaspoon Of Dried Oregano Flakes
A Teaspoon Of Smoked Spanish Paprika
Two Cloves Of Peeled Garlic Cut In Quarters
Three Small Onions, Peeled, Halved, And Sliced
An Orange Unpeeled, Thinly Sliced
A 5-6 Pound Pork Shoulder
Combine the fennel seed, the sea salt, the crushed red pepper flakes, the oregano, and the paprika in a coffee grinder. Grind the mixture into a smooth powder. Set the spice rub aside.
Combine the onion and the orange slices in a roasting pan. Diagonally cut the fat side of the pork about ¾-inch deep in a diamond pattern. Evenly place the garlic pieces into these slits. Rub the fennel spice mixture uniformly over the fat side of the pork. Cover with plastic wrap and refrigerate overnight.
On the day of the meal, preheat the oven to 275 degrees. Remove the plastic wrap. Roast the pork uncovered for 7 ½ hours.
Place the roast on a cutting board. Let the meat rest covered with aluminum foil for 30 minutes. The pork should fall apart and can easily be shredded with a fork or carved with a knife.