In a bowl, combine the garlic, fennel, rosemary, thyme, olive oil, and lemon juice; season to taste with salt and pepper.
2 garlic cloves, 2 tsp. fennel seed, 1 tbsp. fresh rosemary, 2 tsp. fresh thyme, Juice from 1 lemon, 2 tbsp. olive oil, Sea salt and freshly ground black pepper
Rub the fennel-rosemary mixture all over the pork and adjust the seasoning if needed.
4 lb. boneless pork shoulder
Let the pork marinate for 2 to 12 hours, covered, in the refrigerator.
Let the meat come to room temperature; then, melt the cooking fat in a big skillet over high heat.
Cooking fat
Brown the pork on all sides for 3 to 4 minutes in the skillet and place in a slow cooker.
Pour the chicken stock at the bottom, cover, and cook on low for 6 to 8 hours.
1 cup. chicken stock
Let the pork rest for 15 to 20 minutes, and shred or slice before serving.