Dutch Oven Pork Shoulder with Lemon, Rosemary, Fennel – Cast Iron Grub

Ingredients

• 8 Garlic cloves, minced (Rub)
• Zest from one lemon (Rub)
• 2 tbsp Rosemary, chopped (Rub)
• 1 tbsp Sea Salt (Rub)
• 2 tsp Fennel Seeds (Rub)
• 1 tsp Black pepper, ground (Rub)
• 3-3.5 lb Pork shoulder
• 1 Yellow onion, chopped
• 1 tbsp rosemary
• 2 Bay Leaves
• 2 cups Dry marsala, white wine, or vermouth