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

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