Porchetta

Ingredients

• 4 1/4 pounds boneless pork shoulder (Boston butt)
• 2 tablespoons extra-virgin olive oil
• 1 (6-ounce) bunch Lacinato kale , stemmed and finely chopped (about 6 cups)
• 1 tablespoon fennel seeds
• 1 teaspoon crushed red pepper
• 5 teaspoons kosher salt , divided
• 12 medium garlic cloves , minced (about 6 tablespoons)
• 1/2 cup chopped fresh flat-leaf parsley
• 2 tablespoons chopped fresh rosemary
• 2 teaspoons grated lemon zest (from 2 lemons)
• 1 teaspoon black pepper

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