Porchetta in the oven

Ingredients:

• 1 whole boneless pork shoulder
• 0.5 cups olive oil
• 1/4 cup chopped garlic
• 1/4 cup chopped fresh parsley
• 1/4 cup chopped fresh rosemary
• 1/4 cup chopped fresh sage
• 2 tablespoons freshly ground fennel seeds
• 2 tbsp. grated orange and lemon zest
• 1/4 cup coarse salt
• 2 tablespoons freshly ground black pepper
• Special equipmentkitchen string

Preparation:

1. Preheat oven to 175°C.
2. Using a sharp knife, cut the pork shoulder along the fat cap to open up the meat and make it flat.
3. Make a paste of olive oil, garlic, fresh herbs, fennel seeds, and zest. Take half the salt and sprinkle it on the inside of the meat. Do the same with half the black pepper. Brush the herb paste over the meat, spreading it evenly.
4. Roll the pork into a roulade and tie it with kitchen string. Sprinkle the outside of the roulade with the remaining salt and black pepper. Place it on a rack set inside the roasting pan.
5. Place in the oven and bake for 3-4 hours or until the internal temperature of the meat reaches 140°F (60°C).