Porchetta

Ingredients

• 1 boneless pork shoulder (about 3 pounds), trimmed
• Kosher salt and freshly ground black pepper
• ½ cup fennel fronds (from 1 bulb fennel), finely chopped
• 3 garlic cloves, minced
• 2 tablespoons chopped fresh rosemary
• 1 tablespoon fennel seeds, toasted and ground with a mortar and pestle
• 2 teaspoons red-pepper flakes
• 1 yellow onion, peeled and chopped
• 2 large carrots, peeled and chopped
• 2 celery stalks, chopped
• 2 cups chicken broth

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