Over the weekend, I made the roasted pork shoulder recipe that was in the LA times recently. The recipe called for a 1/2 cup of fennel seeds, garlic and dried red peppers. The finished product was EXCELLENT. I followed the recipe exactly and roasted it for nearly 10 hours. Though I liked the fennel flavor, it was a very strong and prominent flavor. Does anyone have any suggestion for different flavors using the same technique?