Serves 6
| 1 | boneless pork shoulder or Boston butt (3 to 3¼ pounds), butterflied to a thickness of about 1 inch |
| Salt and black pepper, to taste | |
| 1 | teaspoon fennel seed, crushed, or more to taste |
| ½ | teaspoon crushed red pepper |
| Grated rind of 1 lemon | |
| 2 | cloves garlic, finely chopped |
| ¼ | cup chopped fresh parsley |
| 2 | teaspoons chopped fresh rosemary |
| 2 | teaspoons chopped fresh thyme |
| 3 | tablespoons canola oil |
| 12 | cipollini onions, peeled |
1. Set the oven at 300 degrees.
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2. Place the meat, open flat, on a cutting board. Sprinkle the top (boned side) with salt, black pepper, fennel seed, and red pepper.
3. In a small bowl, combine the lemon rind, garlic, parsley, rosemary, and thyme. Spread the herb mixture on the meat. Roll up the meat into a cylinder (or if the pork is in 2 or 3 pieces, just layer and press them together) and tie with butcher string at 1½-inch intervals. Sprinkle the meat with salt and black pepper.
4. In a heavy skillet over medium-high heat, heat the oil. Lower the heat to medium and brown the pork, turning several times, for 8 to 10 minutes or until golden on all sides.
5. In a roasting pan, spread the cipollini around the edges of the pan. Set a rack on top and transfer the meat to the rack.
6. Roast for 2 to 2½ hours, turning the meat every hour, or until a meat thermometer inserted into the thickest part registers 160 degrees.
7. Transfer the meat to a cutting board and let rest for at least 10 minutes. Snip off the strings and cut the meat into slices. Adapted from Bill Flumerfelt