Chef Francisco Migoya

Half an hour before cooking, grind the fennel and coriander seeds in a spice grinder or mortar and pestle. Rub the spice mix into the pork shoulder and season with salt. Cover and rest at room temperature for 30 minutes. Coat the bottom of a large Dutch oven with 2 to 3 tablespoon olive oil and place over high heat. Once the oil is hot, add the pork shoulder and sear on all sides until golden brown, 5 to 7 minutes per side. Watch carefully to make sure the spice rub doesn’t burn.

In a medium saucepan, combine the olive oil and cream and bring to a boil. Immediately remove from the heat and pour over the chocolate. Stir with a rubber spatula in a circular motion until the chocolate is melted. Pour the mixture into a ½-quart Mason jar. Put a lid on the jar and allow to harden at room temperature for 24 hours. To serve, spread on a slice of good-quality country bread or sourdough bread and sprinkle coarse sea salt over the spread to taste.