Slow-Roasted Porchetta | James Beard Foundation

Ingredients

• 9 cups kosher salt for brining, plus 1 tablespoon for the spice mixture
• Whole leg of pork, bone-in, skin-on (approximately 15 pounds)
• 1 cup fennel seeds
• 8 garlic cloves
• 2 tablespoons crushed red pepper flakes
• 2 cups freshly squeezed lemon juice (from about 10 lemons)
• 2 cups spicy olive oil, such as Arbequina