Crispy Pork Shoulder Lettuce Wraps

• 1 whole bone-in, skin-on pork shoulder, 8–10 pounds
• 2 teaspoons smoked sea salt
• 3/4 teaspoon fresh black pepper, divided
• 1 teaspoon dry mustard powder
• 1 teaspoon dried oregano
• 3 tablespoons sherry vinegar
• 1 tablespoon lemon juice
• 2 tablespoons whole grain mustard
• 1 teaspoon honey
• 1/3 cup olive oil
• 1 pound small mixed sweet peppers
• 2 heads bibb lettuce, leaves pulled and cleaned
• 6 radishes, grated or thinly sliced
• 1 cup cornichon pickles, quartered lengthwise
• 1/2 cup fresh parsley leaves
• 1/2 cup fresh mint leaves, torn

Preheat oven to 300 F.

Season pork all over with salt, 1/2 teaspoon pepper, mustard powder and oregano, then place in a large roasting pan. Place in the oven and roast until very tender, about 5 hours, depending on size. Remove the pork from the oven and let rest 30 minutes to an hour.

Whisk together vinegar, lemon juice, mustard and honey. Add the olive oil in a steady stream, whisking continuously, until incorporated. Set aside.

Preheat the broiler. Scatter sweet peppers around the roast, then cook under the broiler until the skin is blistered and crispy, about 15 to 20 minutes total. Rotate the pan halfway through.

Remove from the oven and let rest while assembling the toppings. Serve the pork with the lettuce as wraps, with radishes, cornichons, fresh herbs, peppers and mustard vinaigrette as garnishes.