Step 1

In a small food processor, add the rosemary, anchovies, garlic, brown sugar, cumin, mustard, salt, pepper and olive oil. Process to form a thick paste.

Step 2

Score the fat cap of the pork shoulder. Spread the paste all over the pork, covering evenly. Place the pork in a baking dish or on a sheet pan and cover with plastic wrap. Let marinate in the refrigerator for 12 to 24 hours (preferably for the whole 24 hours).

Step 3

Take the pork out of the refrigerator 1 hour before cooking. Preheat the oven to 200 to 250 degrees F.

Step 4

Place the pork shoulder on a sheet pan fitted with a rack. Roast the pork until the internal temperature of the roast registers 200 degrees F, 8 to 9 hours, or overnight.

Step 5

Remove the pork from the oven and transfer to a cutting board. Let rest for at least 15 minutes or up to 30 minutes before shredding the meat with two large forks.

Step 6

While the meat is resting, pour the pan drippings from the sheet pan into a medium saucepan. Add 1 cup water to the sheet pan and scrape to loosen the browned bits from the bottom of the pan; add to the saucepan. Bring the sauce up to a boil, then simmer until slightly thickened, 3 to 4 minutes. Drizzle some sauce over the shredded pork and toss to coat. Adjust the seasonings.

Step 7

Serve the pork on the cutting board or a platter, topped with the scallions, Pickled Red Onions, Fresnos, baby arugula and a drizzle of the pan sauce.

Step 8

Combine the vinegar, sugar, salt, pickling spice and 2 cups water in a small saucepan. Bring to a boil, then pour over the onions in a bowl. Allow to sit for 3 days in the fridge before serving.