Active Time

　　25 min

　　Total Time

　　1 day (includes Marinating)

　　Infusing pork butt with pink peppercorns and garlic enhances its superb flavor. The vermouth in the pan sauce has a masterful synchronicity with the juniper-like aroma of pink peppercorns and gives you enormous complexity from just one ingredient.

　　

Ingredients

Makes 8 servings

　　6 tablespoons pink peppercorns divided

　　2 tablespoons black peppercorns

　　1 1/2 tablespoons fennel seeds

　　7 garlic cloves, minced

　　3 tablespoons vegetable oil

　　1 (5-pounds) boneless pork shoulder roast (butt end)

　　1/2 cup dry vermouth

　　2 cups reduced-sodium chicken broth

　　1 tablespoon unsalted butter, softened

　　1 tablespoon all-purpose flour

　　Equipment: an electric coffee/spice grinder

　　

Step 1

Grind 1/4 cup pink peppercorns with black peppercorns and fennel seeds in grinder, then stir together with garlic, oil, and 1 tablespoon salt.

　　

Step 2

Pat pork dry and use a paring knife to make about 16 (1-inch-deep) slits all over roast. Stuff slits with all but 1 tablespoon garlic-peppercorn paste, then rub remaining tablespoon all over roast. Put in a small (13-by 9-inch) flameproof roasting pan and marinate, chilled, 8 to 24 hours.

　　

Step 3

Let pork stand at room temperature 1 hour. Preheat oven to 350°F with rack in middle.

　　

Step 4

Roast pork, fat side up, until an instant-read thermometer inserted into center of meat registers 150°F, 1 1/2 to 2 hours. Transfer pork to a cutting board and let rest 30 minutes.

　　

Step 5

Meanwhile, pour off all but about 1 tablespoon fat from roasting pan. Add vermouth to pan and boil, scraping up brown bits, 2 minutes. Stir in broth, any meat juices from cutting board, and remaining 2 tablespoons pink peppercorns and boil until reduced to about 1 1/2 cups, about 5 minutes.

　　

Step 6

Knead together butter and flour, then whisk into sauce and boil, whisking constantly, until just slightly thickened, about 2 minutes.

　　

Step 7

Serve pork with sauce.