1 pork shoulder or butt roast, boneless, 4-5 lb (1.8-2.3 kg)
3 Tbsp (45 mL) extra-virgin olive oil
5 cloves garlic, minced
3 Tbsp (45 mL) EACH chopped fresh rosemary and sage
Finely grated zest of 1 lemon or orange
1 Tbsp (15 mL) fennel seeds, lightly crushed
1-2 tsp (5-10 mL) red pepper flakes
1-2 tsp (5-10 mL) sea salt, divided
1 tsp (5 mL) ground black pepper, divided
Method
Place pork roast on clean work surface. Using a sharp knife, make a lengthwise cut about 1-inch from edge of roast, slicing down but not cutting through. Open the meat flat along the cut.
Keeping knife parallel to cutting surface, continue to slice the roast open and slowly unroll it into a large flat piece. Once roast is unrolled, make small slits through any extra thick parts so the roast is as even in thickness as possible. If necessary, pound to an even thickness using a meat mallet, or roll flat with marble rolling pin.
In small bowl, combine oil with garlic, herbs, zest, fennel seeds and red pepper flakes. Stir in 2 teaspoons salt and 1/2 teaspoon pepper.
Spread herb paste evenly all over one side of meat.
Roll meat up into a large pinwheel of pork and herbs. Secure roast with butchers twine.
Cover roast and refrigerate overnight.
Remove roast from refrigerator 1 to 2 hours prior to cooking.
Preheat oven to 450˚F.
Rub outside of roast with a small amount of oil and sprinkle with remaining salt and pepper.
Place roast onto rack set into roasting pan. Add a splash or two of water to the bottom of the pan to prevent juices from burning.
Place in oven and roast until outside is seared and starting to brown, about 20 minutes.
Reduce oven temperature to 275˚F and continue to cook until an instant read thermometer registers 160˚F, about 45 minutes per pound.
Remove roast from oven, transfer to a cutting board and tent loosely with foil. Let roast rest 10-15 minutes before carving.
45 minutes
