Spicy Kale And Herb Porchetta

• 1-1/2 cups packed fresh kale leaves, torn and stems removed
• 1/4 cup chopped fresh sage
• 1/4 cup chopped fresh rosemary
• 1/4 cup chopped fresh parsley
• 2 tablespoons kosher salt
• 1 tablespoon crushed fennel seed
• 1 teaspoon crushed red pepper flakes
• 4 garlic cloves, halved
• 1 boneless pork shoulder roast (about 6 pounds), butterflied
• 2 teaspoons grated lemon zest
• 1 large sweet onion, thickly sliced
• 1/4 cup white wine or chicken broth
• 1 tablespoon olive oil
• 3 tablespoons cornstarch
• 3 tablespoons water

1. In a blender or food processor, pulse the first 8 ingredients until finely chopped. In a 15x10x1-in. baking pan, open roast flat. Spread herb mixture evenly over meat to within 1/2 in. of edges; sprinkle lemon zest over herb mixture.
2. Starting at a long side, roll up jelly-roll style. Using a sharp knife, score fat on outside of roast. Tie at 2-in. intervals with kitchen string. Secure ends with toothpicks. Refrigerate, covered, at least 4 hours or overnight.
3. In a 6-qt. slow cooker, combine onion and wine. Place porchetta seam side down on top of onion. Cook, covered, on low until tender, 5-6 hours. Remove toothpicks. Reserve cooking juices.
4. In a large skillet, heat oil over medium heat. Brown porchetta on all sides; remove from heat. Tent with foil. Let stand 15 minutes.
5. Meanwhile, strain and skim fat from cooking juices. Transfer to a large saucepan; bring to a boil. In a small bowl, mix cornstarch and water until smooth; stir into juices. Return to a boil, stirring constantly; cook and stir until thickened, 1-2 minutes. Cut string on roast and slice. Serve with gravy.

fresh kale leaves, fresh sage, fresh rosemary, parsley, kosher salt, fennel seed, red pepper, garlic, pork shoulder roast, lemon zest, sweet onion, white wine, olive oil, cornstarch, water

Taken from www.tasteofhome.com/recipes/spicy-kale-and-herb-porchetta/ (may not work)