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1
Score skin and fat all over the pork, taking care not to cut down to the meat.
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2
In a food processor, combine fennel fronds, rosemary, sage, garlic, lemon zest, salt, fennel seed, red pepper flakes and black pepper.
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3
Pulse together.
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4
Pour in oil.
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5
Pulse again until it forms a paste.
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6
Rub paste all over the pork, making sure it gets into all the crevices.
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7
Cover the roast with plastic wrap and refrigerate overnight.
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8
Remove pork from refrigerator 2 hours before you want to cook it.
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9
Heat oven to 325 F. Unwrap and transfer pork to a covered Dutch oven and roast for 2 hours.
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10
Then remove it from the oven and check on the moisture level in the bottom of the pan.
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11
You may need to add a little water, then put it back into the oven.
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12
At approximately 4 hours, check with a thermometer inserted into the thickest part of the meat.
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13
It should read 180 F and the roast should be fork tender.
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14
Once it reaches 180 F, uncover the roast and place under the broiler to crisp the skin.
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15
Watch carefully and remove it once the skin is crisped.
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16
Transfer pork to a cutting board or platter and let it rest for 15 to 30 minutes before serving.
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17
Skim the fat off of the juices left in the pan.
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18
Taste and correct seasonings.
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19
Serve the juices warm with the meat.
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20
Make sure everyone gets some of the cracklings.
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21
Recipe adapted from a Melissa Clark New York Times recipe.
