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Shared By Grace Warren Atwood

Porchetta Pork Roast Recipe

Ingredients

  • 1 (7- to 8-pound) bone-in, skin-on pork shoulder roast, or a 6- to 7-pound boneless 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

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