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Fennel-Rubbed Pork Shoulder With Salsa Verde

Rubbed with fennel, roasted for hours in a low oven and finished on the grill, pork shoulder is enlivened by tangy, tarragon-laced salsa verde. [Photograph: Jennifer Olvera]

Note: Don't rule out using a gas grill. Just place the meat on the top grate of a preheated grill. This gives meat an appropriate distance from flames and makes room for a drip pan to be placed below.

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