1 Tbsp. crushed red pepper flakes
1 Tbsp. whole black peppercorns
1 Tbsp. fennel seeds
4 lb. boneless pork shoulder, fat cap trimmed to 1/4"
2 Tbsp. kosher salt
4 Tbsp. extra-virgin oil, divided
1 head of garlic, halved crosswise
1 medium onion, sliced into 1/2"-thick rounds
4 fresh bay leaves
2 cups dry white wine
2 (15.5-oz.) canned chickpeas, rinsed
1/2 lemon
3 Tbsp. finely chopped parsley
A spice mill or mortar and pestle