Pork Shoulder Al'Diavolo

Directions

1. 1
   Using the tip of a knife, lightly score fatty side of pork; season all over with salt.
2. 2
   Coarsely grind peppercorns, coriander, red pepper flakes, oregano, and mustard seeds in spice mill or with mortar and pestle; set spice mixture aside.
3. 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.
4. 4
   Let marinade cool.
5. 5
   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.
6. 6
   Let pork sit at room temperature 1 hour.
7. 7
   Preheat oven to 375F. Unwrap pork, place on a rack set inside a roasting pan, and roast until golden brown and fat has just started to render, 4050 minutes. Reduce oven temperature to 300F and continue to roast until meat is very tender, 1 1/22 hours longer.
8. 8
   Transfer pork to a cutting board and let rest 30 minutes before slicing.
9. 9
   DO AHEAD: Marinade can be made 1 week ahead; cover and chill. Pork can be seasoned 3 days ahead; keep chilled.