Braised Pork Shoulder With Rhubarb And Peas

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1 tablespoon freshly ground black pepper, plus more for seasoning

1 teaspoon salt, plus more for seasoning

1 tablespoon ground coriander

1 tablespoon ground fennel

1 1/2 teaspoons Aleppo pepper or crushed red pepper

One 3-pound boneless pork shoulder roast

1/4 cup extra-virgin olive oil

1 onion, thinly sliced

1 carrot, thinly sliced

1 fennel bulb—halved, cored and thinly sliced

2 celery ribs, thinly sliced

6 garlic cloves, smashed, plus 3 cloves, sliced

3 bay leaves

2 cups dry red wine

1 quart chicken stock or low-sodium broth

1 pound rhubarb, cut into 1/2-inch pieces

2 tablespoons sugar

Two 1-inch strips of lemon zest

2 tablespoons fresh lemon juice

6 thyme sprigs

2 cups frozen baby peas, thawed

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