Giant Pork Roast with Tangy Carolina Slaw

• 6 large cloves garlic
• Kosher salt and freshly ground black pepper
• 1 tablespoon chopped fresh thyme
• 1 teaspoon crushed red chile flakes
• 3/4 teaspoon fennel seeds, toasted and lightly crushed
• 5- to 6-pound boneless pork shoulder, preferably skin-on
• 1 medium head Napa cabbage (about 1 1/4 pounds)
• 3 medium carrots, peeled and grated
• 3 tablespoons extra-virgin olive oil
• 2 tablespoons cider vinegar, more as needed
• 1 teaspoon Dijon mustard
• 1/2 teaspoon honey
• 3/4 teaspoon fennel seeds, toasted lightly and crushed
• Kosher salt and freshly ground black pepper

1. Coarsely chop the garlic, sprinkle with a pinch of salt, and smash and smear it into a paste with the side of your knife.
2. Transfer to a bowl and add the thyme, chile flakes, fennel seed, 1 1/2 tablespoons salt, and 1 teaspoon pepper.
3. Stir to blend and set aside.
4. Put the pork skin side up on a cutting board and score the skin (or fat) in a crosshatch pattern of 1-inch squares, being careful not to cut into the meat itself.
5. (If the meat doesnt have a cap of fat on one side, skip this step.)
6. Then turn the pork skin side down and cut the roast in half horizontally so that it opens up like a book, cutting along the natural seams as much as possible.
7. Spread about two-thirds of the spice mixture over the top (cut side) of the pork, then fold it back together in its original shape.
8. Rub the remaining spice mixture on the outside of the roast.
9. Tie butcher twine around the roast at 2-inch intervals.
10. Put the roast skin side up on a rack set over a roasting pan or large baking sheet and refrigerate uncovered for 24 to 72 hours.
11. When you are ready to cook the roast, take the pork from the refrigerator and let it come to room temperature (at least 1 hour).
12. Preheat the oven to 425F.
13. Remove the rack, put the roast directly on the roasting pan, and roast the pork until its surface starts to turn brown, about 30 minutes.
14. Lower the heat to 300F and continue to roast for at least 4 hours, basting every 45 minutes or so and spooning off the excess fat as necessary.
15. Youll know its done when the pork is visibly wobbly (a sign that the connective tissue has broken down) and a fork goes into the meat with little resistance.
16. The roasting time will depend on the size and shape of the roast.
17. Let the roast rest on a cutting board for at least 15 minutes, then slice into 1/2-inch slabs.
18. Quarter the cabbage lengthwise and then crosswise into thin strips.
19. Place in a large bowl along with the carrots.
20. In a small bowl, whisk together the oil, vinegar, mustard, honey, fennel seed, 1 teaspoon salt, and 1/4 teaspoon pepper.
21. Drizzle over the cabbage and carrots and toss well.
22. Let rest for about 10 minutes, then toss again and taste.
23. If necessary, add more vinegar or salt.
24. Serve a mound of slaw alongside each serving of pork.

garlic, kosher salt, thyme, red chile, fennel seeds, cabbage, carrots, extravirgin olive oil, cider vinegar, mustard, honey, fennel seeds, kosher salt

Taken from www.epicurious.com/recipes/food/views/giant-pork-roast-with-tangy-carolina-slaw-388333 (may not work)