Adrienne’s pork: Toast 2 teaspoons each of whole fennel, coriander and cumin seeds. Put them in a grinder. Adrienne’s tip: You can use a coffee grinder for this if you don’t have an extra one for spices, just toss in a handful of raw rice to clean your grinder that way you can use it to alternate between grinding coffee as well as spices. But honestly if some coffee grounds do get into this particular blend it can only enhance the flavor of this recipe. Put spices in a food processor and add 10 cloves of whole garlic, a tablespoon of freshly grated ginger, a good glug of Sabra’s Red schug, (or I’ve also used Kirmizi Biber, a hot but sweet pepper powder used sometimes in Turkish/Ottoman dishes), a giant glug of olive oil, a whole bunch of coriander and some red wine vinegar. Whizz into a paste. Rub it all over a 5 pound pork shoulder that you’ve initially stabbed (20 or so times, serial killer proportions). Put into a zip lock bag and place in the fridge to marinate for 2 days. (Or at least 12 hours). When ready to cook, shove in oven, loosely covered in foil. Start at 425 for first 20 minutes then take down to 375 and cook until done. Take off the foil for the last 20 minutes.