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Roast pork shoulder
Butterflied roast chicken with romesco sauce
2.7 kilograms boneless roast, fat trimmed to about 6 millimeter thickness
2 tablespoons toasted fennel seeds roughly ground
1/4 cup fresh chopped parsley
1/4 cup fennel tops chopped fine
1/4 cup chopped fresh rosemary
1 tablespoon chopped fresh sage leaves
Bulb of garlic cloves, finely minced or purées
Finely grated zest of 1 lemon
1-1/2 tablespoons kosher salt
3/4 teaspoon chili flakes
1/2 teaspoon coarse black pepper
1/4 cup extra-virgin olive oil
Score skin and fat on pork making sure not to go too deep.
In a food processor toss in all the fresh herbs along with the garlic, fennel seeds lemon, salt, chili flakes and black pepper. Blend together then add in the oil. Blend again until it forms a paste.
Rub all over pork, coating evenly.
Tie together with kitchen twine looping at inch intervals. Transfer to a large bowl and cover with cling film and Refrigerate overnight.
Preheat oven to 450 degrees.
Remove pork from the fridge at least an hour before you want to cook it. And Transfer it to a roasting pan and roast 30-30 minutes.
Reduce the oven temperature to 330 degrees and cook an additional thee to four hours, or until a thermometer inserted into the thickest part of the meat reads 180 degrees.
Transfer pork to a cutting board and let rest covered for at least 15 minutes before serving.
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