SLOW-ROASTED PORK SHOULDER WITH PARSLEY BAGNA CAUDA
INGREDIENTS
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For the Roast Pork
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1 tbsp. whole coriander seeds
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1 tsp. whole cumin seeds
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1 tbsp. dried thyme
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2 tsp. sweet paprika
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1⁄2 tsp. ground allspice
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1 (7-lb.) bone-in pork shoulder with 1⁄2-inch fat left on top
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1 tbsp. vegetable oil
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Kosher salt and freshly ground black pepper
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For the Bagna Cauda
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1 cup whole milk
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12 cloves garlic, unpeeled
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2⁄3 cup finely chopped flat-leaf parsley
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2 oil-packed anchovy fillets
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Kosher salt
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2 tbsp. olive oil
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2 tbsp. unsalted butter, melted
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2 tbsp. fresh lemon juice
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2 tsp. white wine vinegar
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