Porchetta

but God shows his love for us in that while we were still sinners, Christ died for us. - Romans 5:8

Saw this on America's Test Kitchen!

6 lb. Boneless pork butt roast with a fat cap

Fresh herb mixture

3 T Dried fennel seed, grind into powder

1/2 c Fresh rosemary 

1/4 c Fresh thyme

1 T black pepper

1 t kosher salt

1/2 c Olive oil

6 cloves roasted Garlic, mashed

Process to make a paste.

For a crisp fat cap add this seasoning:

1 t kosher salt

1 t black pepper

1/4 t baking soda 

Mix together.

Crisscross fat cap.

Cut into 2 roast.

Cut deep slits so they can be packed with herb paste.

Season roast with kosher salt.

Add paste into slits and and rub over roast.

Cut six lengths of kitchen twine.

Tie up roast.

Place on rack in a roaster pan, fat side up and refrigerate for at least  6 hours but you can leave it 24 hours.

Add fat cap seasoning.

Bake, fat side up, covered with foil 325 degrees for 2-1/2 hours. 

Temp should be 180 degrees. 

Remove foil and roast.

Drain off juices.

Turn oven up to 500 degrees.

Cut twine off roast.

Recover roast with foil.

Add foil to bottom of pan.

Bake for an additional 30 minutes until roast reaches 190 degrees.

Rest for 20 minutes before slicing.

Slice into thick slices and enjoy.

This was absolutely amazing!!!