Pork shoulder is the cut of meat generally used for the famous pulled pork. Here, it’s simply roasted, fragranced with fennel and sage.
Rub salt and spices all over the pork. Put it on a plate and refrigerate, uncovered, for 24 hours.
Remove meat from the fridge 1 hour before roasting. Heat oven to 325°F.
Place a metal rack over a roasting pan and put the pork on top. Roast on the middle rack for about 2½ hours.
Remove when the internal temperature of the pork reaches 175°F. Rest 15-20 minutes before carving.
A variation of the Salted Roast Chicken from The Spice Trekkers Cook at Home