Tartine’s Porchetta

6-8 lb. pork shoulder roast, boneless

2 TBS rosemary

2 TBS thyme

2 TBS oregano

2 TBS fennel seed

4-6 cloves garlic

2 TBS sea salt

1 TBS black pepper

¼ cup dijon mustard

1. Score skin/fat in diamond pattern
2. Chop herbs, combine
3. Grind garlic with some sea salt, combine with dijon
4. Butterflied pork skin down, sprinkle meat with salt/pepper, smear with mustard mix, sprinkle herb mix and work in
5. Roll meat in cylinder, tie with twine, chill 1 hour min., 2 days max.
6. Bring meat to room temp., preheat oven to 475
7. Roast 30 min., reduce temp. to 300, roast 30 min./lb (internal temp. 145)
8. Rest, covered, 15 min.
9. Carve thick slices
10. Leftovers refrigerated up to 3 days — rewarm slices 6 min. in 350 oven (same for make-ahead)