Porchetta Pork Roast

📝 Ingredients

• 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

👨‍🍳 Instructions

1. 1For 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. 2Grind everything into a paste, then smear the marinade all over the pork.
3. 3Score the skin side with a very sharp knife in a diamond patter, this will help the skin render its fat and get crispy.
4. 4If 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. 5When 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. 6Roast the pork for 30 minutes at 450 degrees F, then lower the heat to 350 degrees F.
7. 7Pour 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. 8Allow the roast to rest for 20 minutes before slicing and serving. Enjoy that crispy skin!