How to make it

  • Have your butcher butterfly pork shoulder to 1” thickness.
  • Preheat oven to 350° F.
  • Sprinkle pork shoulder with salt and pepper and set aside.
  • In a sauté pan, heat olive oil. Add the onion and fennel bulb and sauté until lightly browned, about 10 min. Add ground pork, fennel seeds, pepper, oregano, sage, rosemary and garlic and cook, stirring constantly, about 10 min. Allow to cool. Add chopped fennel leaves and eggs and mix well.
  • Mix ingredients for rub.
  • Spread the meat mixture over pork and roll like a jelly roll. Rub the outside of roast with spice mixture. Tie with butchers twine and place in roast pan on top of halved onions. Place potatoes and carrots around roast. Add brussel sprouts for the last ½ hour. Place in oven and roast for 2 1/2 hours, until the internal temperature reaches 160° F. Remove and allow to rest for 10 min. Slice roast and serve with vegetables.

Reviews & Comments 4

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  • rdh14 10 years ago
    Fantastic post. Great for a Sunday Family meal.
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  • decobabe 10 years ago
    Remember that the skin and fat are really necessary to this wonderful thing. You can choose to NOT have crackling in your portion, but you need it for the cooking.
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    " It was excellent "
    wynnebaer ate it and said...
    Great post...:)
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    " It was excellent "
    mystic_river1 ate it and said...
    WOW thank you!
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