Pork Shoulder Skewers

In a food processor, puree the 2 cups of cilantro with the parsley, onion, garlic, olive oil, cumin, paprika, fennel, the licorice root powder, if using, and 1 tablespoon of salt until chunky. Reserve 1/2 cup of the marinade for basting; cover and refrigerate. In a large bowl, combine the remaining marinade with the pork and turn to coat. Cover and refrigerate for at least 8 hours or overnight.

Light a grill or preheat a grill pan. Thread the pork onto the skewers in a weaving motion so the meat is secure, then season lightly with salt. Grill over moderately high heat, turning occasionally and basting with the reserved marinade, until the pork is lightly charred and just cooked through, 6 to 8 minutes. Transfer the skewers to a platter, garnish with cilantro and serve.