Porchetta Pork Roast | Recipe Cart | Recipe Cart

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
• 1/4 cup chopped fennel fronds
• 1/4 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 1/2 tablespoons kosher salt
• 1 teaspoon fennel seed
• 3/4 teaspoon red pepper flakes
• 1/2 teaspoon black pepper
• 1/4 cup extra-virgin olive oil