How to Make It
In a spice grinder, grind the coriander, fennel, peppercorns and star anise to a fine powder. Transfer the spices to a bowl and stir in the crushed garlic, salt and 2 tablespoons of the olive oil. Rub the spice mixture all over the pork shoulder roast, wrap it in plastic and refrigerate overnight. Unwrap the pork and let it return to room temperature before proceeding.
Preheat the oven to 300°. Set the pork shoulder on a rack in a medium roasting pan. Pour the wine into the pan and roast the meat for about 4 hours, until an instant-read thermometer inserted in the center registers 180°. Transfer the pork to a carving board, cover loosely with foil and let rest for about 15 minutes.
While the pork roasts, toss the cherry tomatoes with the remaining 2 tablespoons of olive oil and spread them out on a rimmed baking sheet. Roast for about 1 hour, or until softened.
In a small bowl, stir the chopped garlic with the lemon zest and parsley. Thinly slice the pork and sprinkle with the parsley mixture. Serve with the roasted cherry tomatoes and Fresh Shell Bean Stew.