Porchetta (Easy Peasy Pork Roast - Italian Style)

So, so, so easy and absolutely delicious. Turns out it was the perfect main for Thanksgiving. The original recipe is from Melissa Clark and calls for a bone-in, skin-on pork shoulder roast. I could not find a skin-on roast so went with a 4 lb boneless pork shoulder roast.

NOTES
- The spice rub ingredients are doubled from the original. 

- Based on comments in the original recipe, I also lowered the cooking temperature from 325 to 250. UPDATE: It takes 4+ hours at 250F; I may be upping the temp to 275.

- 180F produces a tender yet still firm roast (perfect for slicing in sandwiches the next day)

- Roasted fennel bulbs are delicious with this!

MISE EN PLACE

Night before: Apply spice rub

6 hours before eating: remove from fridge 

4.5 hours before: preheat oven to 450

4 hours before: put roast in oven

3.5 hours before: turn heat down to 250 or 275

MARINADE

½ cup chopped fennel fronds (I had to buy fennel bulbs to get fronds and even then only had 1/4 cup; I added about 1 tbsp fennel seeds in addition to the amount called for below)
½ cup fresh rosemary leaves
4 teaspoons chopped fresh sage leaves
10 garlic cloves
Finely grated zest of 2 lemons
3 tablespoons kosher salt
2 teaspoons fennel seed
1½ teaspoons Hungarian Paprika (sharp) or red pepper flakes
1 teaspoon black pepper
½ cup extra-virgin olive oil

1 (6-pound) bone-in, skin-on pork shoulder roast, or 4 lb pound boneless roast, fat trimmed to 1/4-inch thickness

PREPARATION

1. NIGHT BEFORE If using skin-on roast, score skin and fat all over pork, taking care not to cut down to the meat. If using a boneless roast, you can cut it horizontally so that there is more surface area to spread the spice rub.
2. SPICE RUB Put fennel fronds, rosemary, sage, garlic, lemon zest, salt, fennel seed, paprika or red pepper flakes and black pepper in a food processor. Pulse a few times, the add oil until a paste forms.
3. Rub the marinade all over the pork, including slicing it through the middle if using boneless. If using a boneless roast, tie with kitchen string at 2-inch intervals. Transfer to a large bowl and cover with plastic wrap. Refrigerate overnight.
4. ROASTING Remove pork from refrigerator 1 to 2 hours before you want to cook it. Heat oven to 450 degrees. 
5. Transfer pork to a rimmed baking sheet or dutch oven and roast 35 minutes. Reduce temperature to 250 (275?) degrees and cook an additional 2-3 hours, until a thermometer inserted into the thickest part of the meat reads 180 degrees, which will give you sliceable, tender meat. Bone-in roasts will take longer than boneless ones. 180 was the perfect internal temperature - still tender, but not falling apart.
6. Transfer pork to a cutting board and let rest 15 to 30 minutes before serving. Make sure everyone gets some of the cracklings.