Rôti de porc porchetta

Ingrédients

• 1 6-7 pound boneless pork shoulder (skin on)
• 1/4 cup fennel fronds (chopped)
• 1/4 cup fresh rosemary (chopped)
• 10 sprigs fresh thyme (chopped)
• 2 teaspoons fresh sage leaves (chopped)
• 5 garlic cloves (grated)
• Zest of 1 lemon
• 1 1/2 tablespoons kosher salt
• 1 teaspoon whole fennel seeds (toasted)
• 3/4 teaspoon red pepper flakes
• 1/2 teaspoon black pepper
• 1/4 cup extra virgin olive oil
• 2 onions (peeled and quartered)
• 1 fennel bulk (cored and quartered)
• 1 cup low sodium chicken stock

Préparation

1. 1

   For the marinade, combine the fennel fronds, rosemary, thyme, sage, garlic, lemon zest, salt, pepper, fennel seeds, red pepper flakes, black pepper in a food processor or mortar and pestle.

2. 2

   Grind everything into a paste, then smear the marinade all over the pork.

3. 3

   Score the skin side with a very sharp knife in a diamond patter, this will help the skin render its fat and get crispy.

4. 4

   If you're using a boneless roast, roll it up so that the skin is facing up, and secure it with butcher's twine. Cover and marinate the shoulder in the fridge for at least 6 hours, preferably overnight.

5. 5

   When you're ready to cook the roast, preheat your oven to 450 degrees F. Place the quartered onions and fennel in the bottom of a baking dish, then lay the pork on top, skin side up.

6. 6

   Roast the pork for 30 minutes at 450 degrees F, then lower the heat to 350 degrees F.

7. 7

   Pour the chicken stock into the bottom of the pan, then cook for 2½ to 3 hours (boneless) or 3½ to 4 hours (bone-in), or until the internal temperature is 180 degrees F.

8. 8

   Allow the roast to rest for 20 minutes before slicing and serving. Enjoy that crispy skin!