Market Style Porchetta

• Porchetta (the pig)
• Fresh pork picnic shoulder, bone in, about 5 pounds (you will bone it out or your butcher will do it for you). If you are reasonably deft with a boning knife it's not difficult.
• 1 fistful of sea salt
• 1 TBS white pepper
• 3-4 cloves garlic, minced
• 2 shallots minced
• 2 TBS fennel pollen, or alternatively fennel seed finely ground in a spice grinder.
• Several branches of fresh rosemary (tear the leaves off, and if possible pick the flowers if any). Finely chop the leaves and reserve the flowers whole.
• 1 cup good olive oil and a little more for rubbing.
• 1 1/2 cups white wine for basting.
• Many crusty rolls
• Salsa Verde (Italian style)
• 2 bunch flat leaf parsley, washed and chopped including the stems, equivalent to 1 cup
• 5 flat anchovy filets (they have to be of good quality or you spoil the sauce)
• 1 tablespoon, salt packed capers, rinsed
• 1 tablespoon Spanish sherry vinegar
• 1 /2 cup olive oil

1. Once you have boned out the ham* spread it open and slash the skin in a diamond shape pattern. Turn it over and slash some pockets into the meat, being careful not to cut all the way through to the skin and fat layer. Mix the herbs with all but about 1 tbs of olive oil. Rub about 3/4 of the herb and olive oil mixture into the flesh. If you have the edible flowers add them now before the tie up part. Meanwhile preheat oven to 450F.
2. Reform the ham and then tie it up like a salami or a fetish model, using one long piece of cooking twine. You know how to do that, right? Be sure to keep your seams aligned.
3. Rub the tied up ham with olive oil and more coarse salt and then more of the herb/oil mix.
4. Place in a roasting pan and after 20 minutes in the hot oven baste with white wine and turn heat down to about 350F. Baste every 20 minutes with more wine and pan juices until the internal temp reaches 145F. Allow to rest, covered for at least 10 minutes before slicing very thinly. Sandwich this up with crusty bread rolls---no other condiments are required, but I like to serve salsa verde---the Italian version.
5. In a blender or food processor mix your salsa verde. Everything goes in at once, smoothiness to your own liking.
6. *Note to cook: *If you have the butcher bone out your ham please do ask to keep the ham bone. Use it for a stock for beans or soup or whatever.

pork picnic shoulder, salt, white pepper, garlic, shallots, fennel pollen, rosemary, olive oil, white wine, crusty rolls, salsa, flat leaf parsley, anchovy filets, salt, spanish sherry vinegar, olive oil

Taken from food52.com/recipes/11439-market-style-porchetta (may not work)