SUDBURY-STYLE PORKETTA

Sudbury-Style Porketta image

Number Of Ingredients 6

4.5 pounds skin-on, boneless pork shoulder (preferably blade/butt end), butterflied
2 teaspoons fine sea salt
2 tablespoons coarsely ground black peppercorns
2 tablespoons dried dill weed
2 tablespoons dried dill seed
6 cloves garlic, minced

Steps:

With sharp knife, score pork skin in cross-hatch diamond pattern
Open pork shoulder like a book. Lightly score inside. Sprinkle with salt, pepper, two dills and garlic. Rub all over and into crevices
Close pork, so skin is on top, meat below and spicing is in centre; tie tightly with butcher's twine.
Place pork, skin side up, on rack in roasting pan. Roast in preheated 325F (160C) oven until internal temperature reaches 170F (77C), about 3 to 4 hours, depending on size.
Remove from oven; cover loosely with foil. Let stand 15 minutes before carving as desired.

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