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Porchetta Pork Roast

by Copicut Staff August 10, 2017

1 (approx.. 3 pound) bone-in, skin-on pork shoulder roast, fat trimmed to 1/4-inch thickness
¼ cup chopped fennel fronds
¼ cup chopped fresh rosemary
2 teaspoons chopped fresh sage leaves
5 garlic cloves, grated or mashed to a paste
Finely grated zest of 1 lemon
1 ½ tablespoons kosher salt
1 teaspoon fennel seed
¾ teaspoon red pepper flakes
½ teaspoon black pepper
¼ cup extra-virgin olive oil

Score skin and fat all over pork, taking care not to cut down to the meat.
In a food processor or mortar and pestle, combine fennel fronds, rosemary, sage, garlic, lemon zest, salt, fennel seed, red pepper flakes and black pepper. Pour in oil. Pulse or mash until it forms a paste. Rub all over pork. Transfer to a large bowl and cover with plastic wrap. Refrigerate at least 6 hours and preferably overnight.
Remove pork from refrigerator 1 to 2 hours before you want to cook it. Heat oven to 450 degrees. Transfer pork to a rimmed baking sheet and roast 35 minutes. Reduce temperature to 325 degrees and cook an additional 2 to 3 hours, until a thermometer inserted into the thickest part of the meat reads 180 degrees, which will give you sliceable, tender meat.
Transfer pork to a cutting board and let rest 15 to 30 minutes before serving. Make sure everyone gets some of the cracklings.

NOTE: Roast takes approximately an hour per pound to cook. Adjust cooking time accordingly.