Roasted Pork Shoulder with Tuscan Salmoriglio Sauce

Ingredients

• One 4-pound boneless pork shoulder

• 1/2 cup kosher salt

• 2/3 cup sugar

• 3 tablespoons fresh oregano

• 3 tablespoons fresh thyme

• 10 anchovy fillets, chopped

• Freshly ground black pepper

• 3 tablespoons olive oil

• 1/3 cup beef or vegetable stock

• 3 garlic cloves, minced

• 1/4 cup pine nuts

• 2 shallots, finely minced

• 10 fresh mint leaves, minced

• 2 tablespoons minced fresh thyme

• 2 tablespoons minced fresh flat-leaf parsley

• Juice of 2 lemons

• 1 cup extra-virgin olive oil

• Kosher salt and freshly ground black pepper

• 1 tablespoon onion powder