Herb-Crusted Porchetta-Style Pork Roast

1. Score the Pork

Start by scoring the skin and fat of the pork shoulder all over, being careful not to cut down to the meat.

2. Prepare Herb Mixture

Combine the chopped fennel fronds, rosemary, sage, garlic, lemon zest, salt, fennel seed, red pepper flakes, and black pepper in a food processor or mortar and pestle. Add the olive oil and blend or mash until a paste forms.

3. Marinate the Pork

Rub the herb mixture generously all over the pork. If using a boneless roast, tie it with kitchen string at 2-inch intervals. Place the pork in a large bowl, cover it tightly with plastic wrap, and refrigerate for at least 6 hours, preferably overnight.

4. Preheat and Roast

Take the pork out of the refrigerator and let it come to room temperature for about 1 to 2 hours. Preheat your oven to 450°F. Transfer the pork to a rimmed baking sheet and roast it in the oven for 35 minutes.

5. Reduce Temperature and Continue Roasting

Reduce the oven temperature to 325°F. Continue roasting the pork until a meat thermometer inserted into the thickest part reads 180°F, approximately 2 hours and 45 minutes to 4 hours.

6. Rest and Serve

Transfer the pork to a cutting board and let it rest for 15 to 30 minutes before serving. Enjoy your herb-crusted porchetta-style pork roast with family and friends!