Ingredients…
7-pound boneless roast, tied and fat trimmed and scored.
¼ cup chopped fennel fronds
¼ cup chopped fresh rosemary
¼ cup chopped fresh sage leaves
6 garlic cloves
Zest of 1 lemon
1 Tablespoons coarse sea salt
1 teaspoon fennel seed
1 teaspoon red pepper flakes
½ teaspoon black pepper
1/3 cup extra-virgin olive oil
To Make…
In a food processor… combine fennel fronds, rosemary, sage, garlic, lemon zest, salt, fennel seed, red pepper flakes and black pepper. Pour in oil. Pulse until a paste is formed and rub the paste over the pork. Transfer to a large bowl and refrigerate overnight.
Remove pork from refrigerator 1 to 2 hours before cooking. Heat oven to 450 degrees. Transfer pork to a roasting pan with a rack and roast 40 minutes. Reduce temperature to 325 degrees and cook an additional 3 to 4 hours, until a thermometer inserted into the thickest part of the meat reads 180 degrees.
Transfer pork to a cutting board, loosely cover with foil and a warm towel. Let rest 15+ minutes before slicing. Serve making sure everyone gets some of the crackle.