Ingredients

The following ingredients have 12 Servings
  • About 8-pound (3.6 k)g bone-in, or a 6- to 7-pound (2.7 kg to 3.2 kg) boneless pork shoulder roast,
  • ¼ cup (20 g) fennel fronds, (from a fresh fennel bulb)
  • ¼ cup (8 g) fresh rosemary
  • 1 ½ tablespoons kosher salt
  • 1 tablespoon chopped fresh sage
  • 1 teaspoon fennel seed
  • 1/2 teaspoon freshly ground black pepper
  • ½ teaspoon red pepper flakes
  • Zest of 1 lemon
  • 2 teaspoons FreeFod Garlic Replacer
  • 2 teaspoons water
  • ¼ cup (60 ml) Garlic-Infused Oil, (made with olive oil, or purchased equivalent)

Instruction

  • Use a sharp paring knife to score the fat into a diamond pattern, as shown in images. Take care not to pierce the meat flesh; set aside.
  • Place the fennel fronds, rosemary, salt, sage, fennel seed, black pepper, red pepper and lemon zest in a food processor fitted with a metal blade and pulse on and off until well chopped and combined. Whisk the water and the FreeFod Garlic Replacer together until the powder dissolves. Pour this into the food processor with it running. Pulse on and off a few times. Now, with the machine on, pour the oil in slowly until you have a thick paste.
  • Use a spatula and/or your hands to spread the wet paste marinade all over the meat and fat, getting into all the slashes in the fat. Don’t leave an inch bare. Place meat in a bowl, cover with plastic wrap and refrigerate overnight. (If you are short on time try to marinate for at least 4 hours).
  • Remove roast from the refrigerator at least 2-hours before roasting. Position rack in middle of oven. Preheat oven to 450°F (230°C).
  • Place the roast, fat side up, on a rimmed half-sheet baking pan or large shallow roasting pan. Roast for 35 minutes at 450°F (230°C), then reduce heat to 325°F (1265°C) and continue to roast until an instant-read thermometer inserted into the thickest part (not touching bone) reads 180°F (82°C). This will be anywhere from 2 hours 45 minutes to 4 hours.
  • Let the roast rest at least 20 minutes. I know it is hard to wait but do it! We love this with mashed potatoes and some sort of green vegetable as a side. Serve the meat and the crispy fat and skin – the cracklings! This is best served when it is made but you will have leftovers to do with what you will. Refrigerate in a covered container for up to 4 days.