Fall Herb Apple Porchetta

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   ["Try to get a pork shoulder with a fat cap on one side. If there is a fat cap on the meat, make cuts across the fat to make a criss-cross pattern.", "Add the garlic, sage, rosemary, thyme, oregano, fennel pollen, parsley, salt, and pepper to a food processor. Process using the pulse setting until combined, then slowly add olive oil until the mixture becomes a smooth paste.", "Cut 6 to 8 1-foot lengths of cooking twine and set aside. Preheat oven to 400u00b0 F. Prepare roasting pan with a rack; add 1 cup beef broth to the bottom.", "Flatten out pork shoulder, meat-side up. Spread the herb paste on the pork, leaving an inch around the edges.", "Sprinkle the apples and lemon zest over the paste. Place the bay leaves on the pork.", "Roll the pork shoulder up into a round roast. Tie the roast in several places so the roast keeps its shape.", "Stuff parsley into the ""x"" shapes cut into the outside fat. Sprinkle with salt and pepper.", "Place on roasting rack and cook for 45 minutes. If the outside is over-browning, tent with foil. Add another cup of beef broth if needed to prevent drippings from burning. Keep adding broth as needed.", "After 45 minutes, reduce oven temperature to 350u00b0 F. Roast until internal temperature is 160u00b0 F. Remove and let sit for 30 minutes before carving. Remove strings and carve into slices.", "If desired, potatoes can be roasted in the drippings and broth under the pork. They are delicious like this!"]

* Per serving · 4 servings · Values may vary.