PORCHETTA

Porchetta

1 (7-pound) boneless pork butt
Inside Seasonings:
3 Tbsp. Kosher salt
1 tsp. Black pepper
1 Tbsp. Ground fennel
1 Tbsp minced garlic
1 Tbsp chopped fresh thyme or rosemary
Outside Seasonings:
2 Tbsp kosher salt
1 tsp. Ground black pepper
4 Tbsp. Oil
1 large onion, cut into ½-inch slices

Make a vertical cut down the center of the pork, cutting only halfway through, then turn the knife to the right and cut halfway through. Do the same on the other side of the center cut. This technique is called butterflying.) This will open up the pork into a flat slab to allow you to season it well.

Using your hands, smear the seasoning all over the meat. I usually make a few small cuts inside the meat, about 1-inch deep, so that I can really get the seasonings worked in. Fold the pork back up and truss with kitchen twine. Coat the outside of the roast with salt and pepper.
Preheat the oven to 325 degrees.

Heat the oil in a dutch oven or roasting pan over medium high heat. Add the roast and sear on all sides until crusty and brown all over.

Arrange the sliced onion in a roasting pan and set the roast on top. Roast for 1 ½ to 2 hours, until the pork reaches an internal temperature of 145 degrees. Allow the roast to rest for at least 30 minutes before slicing.