Chipotle Fennel Porchetta • St. Francis Winery & Vineyards

Ingredients

• 3 pounds boneless pork shoulder roast
• 11⁄2 teaspoons kosher salt
• 1 teaspoon orange zest
• 3 garlic cloves, coarsely chopped
• 12 fresh sage leaves, crushed and coarsely chopped
• 1 6-inch sprig of rosemary, leaves stripped and finely chopped
• 3 teaspoons whole fennel seeds, lightly crushed
• 2 whole chipotle in adobo chiles, seeds removed, finely chopped
• 1 teaspoon cracked black pepper
• 2 yellow onions, core removed and cut into eight wedges
• 2 large carrots, peeled and cut into 3-inch pieces
• 2 turnips, peeled and cut into large wedges
• 2 fennel bulbs cut into wedges
• 1 tablespoon extra-virgin olive oil
• 3⁄4 cup chicken stock
• 2 tablespoons dry vermouth