Slow-Cooked Pork with Spanish Paprika and Sweet Spices

• 2 bay leaves
• 8 cardamom pods
• 2 star anise
• 2 teaspoons coriander seeds
• 1 teaspoon cumin seeds, toasted
• 1 1/2 teaspoons ground fennel
• 1/4 cup extra virgin olive oil
• 1 tablespoon pimentón (smoked Spanish paprika)
• 2 teaspoons freshly ground black pepper
• 5 cloves garlic, minced into a paste
• 2 tablespoons brown sugar
• 1 tablespoon coarse salt
• One fresh 3-pound pork shoulder, preferably with the skin on

In a coffee grinder, process the bay leaves, cardamom, and star anise until finely ground (you may have to grind in batches) and place in a small bowl. Grind the coriander and cumin until finely ground and add to the bowl; add the ground fennel to the bowl of spices as well. Mix in the olive oil, pimentón, pepper, garlic, brown sugar, and salt, mixing well to create a paste.

If the pork has the skin on, score the skin with a sharp knife in 1/2-inch intervals. Rub the paste evenly on the meat. Cover and let sit in the refrigerator for at least 4 hours and preferably overnight.

Heat the oven to 450ºF. Scrape off the excess spice rub then put the pork on a rack in a large roasting pan, skin side up, and roast for 30 minutes. Cover the pan with foil then turn the oven down to 300ºF, and cook for 3 hours. Add a bit of water in the bottom of the roasting pan, if there is no liquid, to keep the pork from drying out. Check after 3 hours; the pork should be fork-tender and very moist when done. If not, continue to cook until fork-tender.

If your pork has skin, slide the pan under the broiler for 3 to 5 minutes until the skin is crispy. If your pork doesn’t have skin, remove it from the oven and allow it to rest for 10 minutes before slicing or pulling apart.