Fratelli Perata Winery Recipe: Pork Shoulder alla Porchetta (via Mario Batali)

Ingredients

• 4 pounds boneless pork shoulder
• Salt and pepper
• 1/4 c olive oil
• 1 medium onion, thinly sliced
• 1 bulb fennel, fronds chopped and reserved, bulb thinly sliced
• 2 pounds ground pork shoulder (you can use already-made sausages if need be (note: Carol did))
• 2 T fennel seeds
• 2 T freshly ground black pepper
• 2T chopped fresh rosemary
• 6 cloves garlic, thinly sliced
• 2 eggs, beaten
• 4 red onions, halved (this is essential and an excellent part of the finished recipe-Carol)