Ingredients
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2 lemons
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1 bunch fresh sage leaves
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3 tbsp fennel seeds
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3 tbsp minced garlic
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1 4 - 5 lb) boneless pork shoulder , trimmed and butterflied
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12 oz bacon slices
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kitchen twine
Steps
1
From the lemons, grate 2 tablespoons zest and reserve the lemons. Chop the sage. In a spice grinder or small food processor, grind the fennel seeds, lemon zest, and sage until very finely chopped. In a medium bowl, mix together the fennel seed mixture and garlic.
2
On a large cutting board, spread out the pork shoulder. With a meat mallet or heavy rolling pin, gently pound the pork to even thickness. Rub all over with fennel seed mixture. Season with salt (in moderation) and pepper. Starting with the longest side, tightly roll pork into a log. Place seam side down on a wire rack set inside a foil-lined baking sheet. Drape the bacon slices over the log, tucking the ends underneath. Tie every 2 inches with kitchen twine to hold roll together. Cover with plastic wrap. Refrigerate overnight.
3
Preheat the oven to 350°F. Remove the plastic and place the baking sheet and rack with the pork into the oven. Roast 2 hours, until an instant-read thermometer inserted into the thickest part of the meat reads 145°F, rotating the pan every 45 min. Transfer to a cutting board and cover loosely with foil. Let rest 15 min.
4
Cut lemons into wedges. When ready to serve, remove and discard the kitchen twine. Thinly slice pork and serve with lemons.
