Ingredients

• 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

Instructions

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.
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.
3. Let pork stand at room temperature 1 hour. Preheat oven to 350°F with rack in middle.
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.
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.
6. Knead together butter and flour, then whisk into sauce and boil, whisking constantly, until just slightly thickened, about 2 minutes.
7. Serve pork with sauce.