Garlic-Studded Pork Shoulder With Anchovies & Calabrian Chiles

Directions

1. With a sharp paring knife, poke 20 deep holes all over the pork. Place a garlic half in each hole and push it in to bury it. Sprinkle evenly with the salt.
2. Add the oil to a medium Dutch oven and heat over medium high-heat until it shimmers. Sear the pork until all sides are deeply golden brown, 6 to 8 minutes per side. (If your shoulder is skin-on, brown the skin side only until lightly golden, about 4 minutes.) Remove from the heat, transfer the shoulder to a plate, and pour off any excess fat and discard.
3. Now you’re ready to start the braise: Return the pan to medium-high heat, then add the oil and onion. With a stiff, flat-bottomed spatula or wooden spoon, use the moisture from the onion to scrape up the brown bits on the bottom of the pan. Keep scraping and stirring until your onions are light brown and fully wilted, about 5 minutes.
4. Add the Calabrian chiles, anchovies, and garlic. Keep sweating and stirring until the anchovies are fully dissolved and incorporated, about 5 minutes, using your spatula/spoon to smoosh them. Add the wine and parsley and simmer until mostly reduced, 8 to 10 minutes; when you drag your spatula/spoon along the bottom, it should leave a trail.
5. Heat the oven to 350°F. Add 2 cups of water, the black pepper, and fennel and bring to a simmer. Return the pork to the pan (skin side up if there’s skin). The liquid should rise at least halfway up the pork; if not add more water. Cover and braise in the oven until the meat easily falls apart when you pierce it with a fork, 3 to 4 hours.
6. Meanwhile, make the gremolata bread crumbs: In a medium nonstick or well-seasoned cast-iron skillet, combine the panko and oil. Cook over medium heat, tossing and stirring frequently, until lightly golden brown, about 5 minutes. Add the parsley, lemon zest, garlic, and salt, stirring and smashing with a spatula to make sure everything is evenly combined. Once there are no clumps of zest or garlic and the panko is an even golden brown, transfer to a paper towel–lined plate to drain and cool. Once fully cool, store in an airtight container until you’re ready to eat.
7. You can serve the braise as soon as it’s out of the oven—over polenta, mashed potato, or thick toast, sprinkled generously with gremolata crumbs and fresh parsley. But for best results, allow the braise to cool at room temperature for an hour, then transfer it to the refrigerator to cool overnight. The next day: Skim the congealed fat from the top, then serve the pork cold and thinly sliced. Or add 1/4 cup of water and gently reheat in a 350°F oven for 45 minutes, or until the center of the pork registers 165°F, then break off hunks with a fork. (Either way, don’t forget the gremolata bread crumbs and parsley.)