Preheat your oven to 250F/130C
Combine 2 parts of kosher salt to 1 part ground black pepper, smoked paprika, toasted and ground fennel seeds, toasted and ground cumin seeds, garlic powder, and onion powder.
For the Pork
Allow the pork shoulder to come to room temperature, rub with olive oil, and then rub with seasoning mixture. Place on a sheet tray with roasting rack and cook for 12 hours. Allow to rest for at least one hour before serving.
For the Salsa Verde
50 g Fresh herbs such as parsley, mint, rosemary, basil, dill
1 Tablespoon Dijon mustard
1 Tablespoon Capers
2 Anchovy filets
10 ml Lemon juice
10 ml Sherry Vinegar
80 ml Pomace Olive Oil
Salt and pepper to taste
Puree in blender but leave slightly chunky, Season with salt and pepper
Allow pork to rest for at least one hour. Cut with knife or shred with forks. Serve with duck fat roasted potatoes and the fresh herb salsa verde.