Pork Shoulder Al'Diavolo

Preparation

1. Step 1

   Using the tip of a knife, lightly score fatty side of pork; season all over with salt.

   Step 2

   Coarsely grind peppercorns, coriander, red pepper flakes, oregano, and mustard seeds in spice mill or with mortar and pestle; set spice mixture aside.

   Step 3

   Heat oil in a small saucepan over low heat; add garlic and cook, stirring, until fragrant and barely golden, about 5 minutes. Stir in lemon zest, paprika, and reserved spice mixture. Let marinade cool.

   Step 4

   Rub marinade all over pork, working some marinade into interior of roast. Tie pork at 1" intervals with kitchen twine. Wrap tightly in plastic and chill at least 8 hours.

   Step 5

   Let pork sit at room temperature 1 hour.

   Step 6

   Preheat oven to 375°F. Unwrap pork, place on a rack set inside a roasting pan, and roast until golden brown and fat has just started to render, 40–50 minutes. Reduce oven temperature to 300°F and continue to roast until meat is very tender, 1 1/2–2 hours longer.

   Step 7

   Transfer pork to a cutting board and let rest 30 minutes before slicing.

   Step 8

   DO AHEAD: Marinade can be made 1 week ahead; cover and chill. Pork can be seasoned 3 days ahead; keep chilled.