Slow-Roasted Pork Shoulder with Parsley Bagna Cauda

Name: Slow-Roasted Pork Shoulder with Parsley Bagna Cauda
Cuisine: American, Latin American
Ingredients: 1 tbsp. whole coriander seeds; 1 tsp. whole cumin seeds; 1 tbsp. dried thyme; 2 tsp. sweet paprika; 1⁄2 tsp. ground allspice; 1 (7-lb.) bone-in pork shoulder with 1/2-inch fat left on top; 1 tbsp. vegetable oil; Kosher salt and freshly ground black pepper; 1 cup whole milk; 12 cloves garlic, unpeeled; 2⁄3 cup finely chopped flat-leaf parsley; 2 oil-packed anchovy fillets; Kosher salt; 2 tbsp. olive oil; 2 tbsp. unsalted butter, melted; 2 tbsp. fresh lemon juice; 2 tsp. white wine vinegar