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   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   
        
     Uncle Dirty Dave's Archives   
       
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