I'm always curious about why the fat that comes from browning a roast is discarded and replaced with neutral oil.
What's the purpose of that? The porky-ness of the fat that is produced by the browning is more flavorful than the oil. Discard all but two tablespoons, yes, but all of it?
Recipe question for: Garlic-Studded Pork Shoulder With Anchovies & Calabrian Chiles
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In this case, I would ignore the instructions about replacing with a neutral oil. There are a lot of recipe authors whose instructions I disagree with though; I am not singling out this particular author.
Remember that recipes are general guidelines, not gospel unless they are instructions for a professional kitchen team where consistency is paramount regardless of which line cook happens to be scheduled that day.
For home cooks, feel free to adapt to your personal dinner table and its guests.