MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Porchetta Pork Roast
Categories: Pork, Herbs, Chilies, Citrus
Yield: 10 servings

8 lb Bone-in, skin-on pork
- shoulder roast
+=OR=+
7 lb Boneless roast; fat trimmed
- to 1/4" thickness
1/4 c Chopped fennel fronds
1/4 c Chopped fresh rosemary
2 ts Chopped fresh sage leaves
5 cl Garlic; mashed to a paste
Finely grated zest of 1
- lemon
1 1/2 tb Kosher salt
1 ts Fennel seed
3/4 ts Red pepper flakes
1/2 ts Black pepper
1/4 c 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.
If using a boneless roast, tie with kitchen string at
2-inch intervals. 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 450oF/232oC. Transfer pork
to a rimmed baking sheet and roast 35 minutes. Reduce
temperature to 325oF/165oC and cook an additional 2
hours 45 minutes to 4 hours, which will give you
sliceable, tender meat. (Bone-in roasts will take longer
than boneless ones.)

Transfer pork to a cutting board and let rest 15 to 30
minutes before serving. Make sure everyone gets some of
the cracklings.

By: Melissa Clark

Yield: 8 to 12 servings

RECIPE FROM: https://cooking.nytimes.com

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