Porchetta Pork Roast

Score skin and fat all over the pork, taking care not to cut down to the meat.

In a food processor, combine fennel fronds, rosemary, sage, garlic, lemon zest, salt, fennel seed, red pepper flakes and black pepper. Pulse together. Pour in oil. Pulse again until it forms a paste. Rub paste all over the pork, making sure it gets into all the crevices. Cover the roast with plastic wrap and refrigerate overnight.

Remove pork from refrigerator 2 hours before you want to cook it. Heat oven to 325 F. Unwrap and transfer pork to a covered Dutch oven and roast for 2 hours. Then remove it from the oven and check on the moisture level in the bottom of the pan. You may need to add a little water, then put it back into the oven. At approximately 4 hours, check with a thermometer inserted into the thickest part of the meat. It should read 180 F and the roast should be fork tender. Once it reaches 180 F, uncover the roast and place under the broiler to crisp the skin. Watch carefully and remove it once the skin is crisped.

Transfer pork to a cutting board or platter and let it rest for 15 to 30 minutes before serving. Skim the fat off of the juices left in the pan. Taste and correct seasonings. Serve the juices warm with the meat. Make sure everyone gets some of the cracklings.

Recipe adapted from a Melissa Clark New York Times recipe.