This rich, crackling-coated pork roast has all the intense garlic, lemon and herb flavours of a classic Italian porchetta, but is much simpler to make (case in point: you don’t need to de-bone a whole pig).
The only potentially tricky part is scoring the skin. If you buy the meat from your butcher, you can have them do it for you. Or, use your sharpest knife or a razor blade. It’s worth the effort for the amber-coloured cracklings it produces.
The recipe feeds a crowd, so make it for a large gathering. Or plan on leftovers, which make excellent sandwiches for lunch the next day.
1 (3-3.5kg) bone-in, skin-on pork shoulder roast or a 2.5-3kg boneless roast, fat trimmed
1/4 cup chopped fennel fronds
1/4 cup chopped fresh rosemary
2 teaspoons chopped fresh sage leaves
5 garlic cloves, grated or mashed to a paste
Finely grated zest of 1 lemon
1½ tablespoons kosher salt
1 teaspoon fennel seed
¾ teaspoon red pepper flakes
½ teaspoon black pepper
1/4 cup extra-virgin olive oil