Pound the fennel seeds into a coarse powder with a mortar and pestle, or alternatively, finely chop the fennel and toss it in a bowl with the red pepper flakes. Season the pork with the salt and a generous amount of black pepper and the fennel and red pepper mixture, pressing it into the meat. If you can do this the day before and refrigerate the pork uncovered overnight, even better; regardless, allow the pork to come to room temperature before roasting, about 1 hour.

Preheat the oven to 325°F (165°C). Place the pork in a Dutch oven, fat side up. Pour your liquid of choice around the meat to keep the bottom from scorching. Cover the pot and roast until the meat is very tender and easily falls apart, 3 to 4 hours, checking on occasion to make sure the bottom isn’t drying out and adding a bit of liquid if needed.

Meanwhile, make the herb oil: In a food processor, combine the basil, cilantro, and chives and pulse together until finely chopped. Add the olive oil and pulse again until the mixture is silky and emulsified. Transfer to a small bowl, stir in the lemon juice and kosher salt to taste, and set aside. Right before serving, turn the oven to broil. Uncover the pork and cook until the fat on top is golden and crispy, 2 to 3 minutes, watching to make sure it doesn’t scorch. Remove from the oven and slice or gently pull the meat apart into large pieces.

Arrange some of the beans on a platter, add pieces of the pork on top, and drizzle with some of the juice that has accumulated in the bottom of the pot. Swirl about a third of the herb oil over the top the pork and beans and season with flaky salt. Pass the remaining oil at the table so your friends can spoon more over their own portion.