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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.
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2
Transfer to a bowl and add the thyme, chile flakes, fennel seed, 1 1/2 tablespoons salt, and 1 teaspoon pepper.
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3
Stir to blend and set aside.
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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.
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5
(If the meat doesnt have a cap of fat on one side, skip this step.)
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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.
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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.
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8
Rub the remaining spice mixture on the outside of the roast.
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9
Tie butcher twine around the roast at 2-inch intervals.
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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.
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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).
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12
Preheat the oven to 425F.
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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.
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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.
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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.
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16
The roasting time will depend on the size and shape of the roast.
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17
Let the roast rest on a cutting board for at least 15 minutes, then slice into 1/2-inch slabs.
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18
Quarter the cabbage lengthwise and then crosswise into thin strips.
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19
Place in a large bowl along with the carrots.
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20
In a small bowl, whisk together the oil, vinegar, mustard, honey, fennel seed, 1 teaspoon salt, and 1/4 teaspoon pepper.
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21
Drizzle over the cabbage and carrots and toss well.
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22
Let rest for about 10 minutes, then toss again and taste.
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23
If necessary, add more vinegar or salt.
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24
Serve a mound of slaw alongside each serving of pork.
