Porchetta Sandwiches

Ingredients

• 1⁄2 cup lightly packed rosemary leaves
• 1⁄2 cup lightly packed sage leaves
• 1⁄3 cup olive oil
• 3 tbsp. fennel seeds, lightly crushed
• 2 1⁄2 tbsp. coarsely ground black pepper
• 1 tbsp. crushed red chile flakes
• 14 cloves garlic, thinly sliced
• 1 (6–7-lb.) skin-on pork shoulder, butterflied
• Kosher salt, to taste
• 1 1⁄3 cups olive oil
• 1 cup lightly packed parsley leaves
• 1⁄2 cup hazelnuts, toasted
• 5 tbsp. salt-packed capers, rinsed and drained
• 1 tbsp. hazelnut oil
• 1 small shallot, thinly sliced
• Zest and juice of 2 lemons
• Kosher salt
• freshly ground black pepper
• 2 egg yolks
• 8 ciabatta buns, split