Fennel & Garlic Roasted Pork

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10 garlic cloves, peeled

1/2 cup fennel seeds (1 1.6 ounce bottle)

2 tablespoons coarse sea salt

1/2 teaspoon freshly ground black pepper

1 boneless pork shoulder butt (about 6 to 7 pounds) or 1 boneless pork shoulder roast, butterflied, (about 3 to 4 pounds)

4 tablespoons olive oil, divided

1/2 cup hot water

Juice of about 5 lemons

1 1/4 cups chicken broth

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