Fall Herb Apple Porchetta

• 1 4-pound pork shoulder, boned and flattened with some fat cap if possible. The butcher should debone the roast.
• 2 apples, cored and chopped into small cubes
• zest of 1 lemon
• 2 bay leaves
• 6 garlic cloves, peeled
• 15 sage leaves
• 5 rosemary stalks, stripped
• 1 bunch fresh thyme leaves
• 1/2 handful fresh oregano leaves
• 1 tablespoon fennel pollen
• 1 bunch parsley, divided in half
• 2 tablespoons kosher salt
• 1 1/2 tablespoons freshly ground black pepper
• 2 to 3 tablespoons olive oil
• 1 quart beef broth
• Salt and freshly ground black pepper to taste

1. Try to get a pork shoulder with a fat cap on one side. If there is a fat cap on the meat, make cuts across the fat to make a criss-cross pattern.
2. Add the garlic, sage, rosemary, thyme, oregano, fennel pollen, parsley, salt, and pepper to a food processor. Process using the pulse setting until combined, then slowly add olive oil until the mixture becomes a smooth paste.
3. Cut 6 to 8 1-foot lengths of cooking twine and set aside. Preheat oven to 400u0b0 F. Prepare roasting pan with a rack; add 1 cup beef broth to the bottom.
4. Flatten out pork shoulder, meat-side up. Spread the herb paste on the pork, leaving an inch around the edges.
5. Sprinkle the apples and lemon zest over the paste. Place the bay leaves on the pork.
6. Roll the pork shoulder up into a round roast. Tie the roast in several places so the roast keeps its shape.
7. Stuff parsley into the "x" shapes cut into the outside fat. Sprinkle with salt and pepper.
8. Place on roasting rack and cook for 45 minutes. If the outside is over-browning, tent with foil. Add another cup of beef broth if needed to prevent drippings from burning. Keep adding broth as needed.
9. After 45 minutes, reduce oven temperature to 350u0b0 F. Roast until internal temperature is 160u0b0 F. Remove and let sit for 30 minutes before carving. Remove strings and carve into slices.
10. If desired, potatoes can be roasted in the drippings and broth under the pork. They are delicious like this!

pork shoulder, apples, bay leaves, garlic, sage, rosemary stalks, thyme, handful fresh oregano, fennel pollen, parsley, kosher salt, freshly ground black pepper, olive oil, beef broth, salt

Taken from food52.com/recipes/38700-fall-herb-apple-porchetta (may not work)