porchetta

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6-7lb pork shoulder boneless 

1/2 cup olive oil

1/4 cup fresh rosemary 

Zest of a lemon

1/2 cup fresh parsley 

1/2 cup fresh basil

10 cloves garlic

2 T salt

1 tsp pepper

Blend together all herbs and oil in food processor 

Prepare meat by removing the hard fat cap. Score the remaining cap like a grid. Slice the meat at 45 degree angle on the underside of the fat to allow to lay flat and tenderize with a mallet. Rub all the mixture on the pork all sides. Roll it back into a log and secure with kitchen string. Marinate for 24 hours

Allow to come to room temp before cooking. Set oven to 425 and cook fat side up for 30 minutes. Turn down to 300 and cook for 4 more hours.  Rest the meat prior to slicing. Serve with the jus