• prep: 45 min
• cook: 3 hr 45 min
• total: 4 hr 30 min

servings:

Canned chickpeas are perfect for this one-pot dish because they become even more creamy as they warm in the cooking liquid. In case you’re not a fan, you can go with whatever canned bean you like.

• 1 Tbsp. crushed red pepper flakes
• 1 Tbsp. whole black peppercorns
• 1 Tbsp. fennel seeds
• 4 lb. boneless pork shoulder, fat cap trimmed to 1/4"
• 2 Tbsp. kosher salt
• 4 Tbsp. extra-virgin oil, divided
• 1 medium onion, sliced into 1/2"-thick rounds
• 1 head of garlic, halved crosswise
• 4 fresh bay leaves
• 2 cups dry white wine
• 2 (15.5-oz.) canned chickpeas, rinsed
• 1/2 lemon
• 3 Tbsp. finely chopped parsley
• A spice mill or mortar and pestle

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