To make the New York Times' Italian porchetta pork roast recipe, score the skin and fat of a 7- to 8-pound bone-in, skin-on pork shoulder roast, or a 6- to 7-pound boneless roast with the fat trimmed to 1/4-inch thickness. Make sure not to cut down to the meat. In a food processor, combine 1/4 cup chopped fennel fronds, 1/4 cup chopped fresh rosemary, 2 teaspoons chopped fresh sage leaves, 5 mashed garlic cloves and the grated zest of 1 lemon. Also add 1 1/2 tablespoons kosher salt, 1 teaspoon fennel seed, 3/4 teaspoon red pepper flakes and 1/2 teaspoon black pepper. Pour in 1/4 cup olive oil, and process until a paste is formed. Rub the mixture over the pork. Cover, and refrigerate for six hours.
Remove the pork one to hours before cooking. Heat the oven to 450 degrees Fahrenheit, and roast for 35 minutes. Reduce the temperature to 325 degrees Fahrenheit, and cook for another two hours and 45 minutes to four hours or until the thickest part of the meat is 180 degrees Fahrenheit. Let it rest for 15 to 30 minutes before serving.Learn more about Meat