Directions

1. Butterfly the pork shoulder open, slicing as needed to create an even thickness throughout. Trim any thin end pieces and excess fat to form a neat rectangle—you’re aiming for about 8 to 10 ounces of trimmings. Dice the trimmed meat into 1-inch chunks and set aside.
2. In a food processor fitted with the blade attachment, combine ½ cup olive oil, the leaves from 3 sprigs of rosemary, 16 basil leaves, 1 tablespoon lemon zest, 3 garlic cloves, 1 teaspoon salt, ½ teaspoon fennel seeds, ½ teaspoon chile flakes, and ½ teaspoon black pepper. Process into a smooth purée. Add the trimmed pork and pulse just until the mixture resembles coarsely ground sausage.
3. Lay the pork shoulder fat-side down on your work surface. Spread the filling evenly across the surface, leaving a 1-inch border on all sides to prevent spillage. Press the filling into any natural grooves.
4. Starting at one short end, roll the pork tightly into a compact cylinder. Tie it securely with butcher’s twine in several places, both crosswise and lengthwise. Rub the outside of the roast with the remaining 1 tablespoon olive oil and season all over with 3 teaspoons salt and ½ teaspoon black pepper. Tuck in any escaped filling and let the roast sit at room temperature for 30 minutes while the oven preheats.
5. Preheat the oven to 300°F. Set the roast on a nonstick rack inside a roasting pan or atop a rimmed baking sheet. Roast for 2 to 3 hours, until the internal temperature reaches 160°F.
6. For that golden, irresistible skin, crank the oven to 450°F for the final 10–15 minutes. Keep a close eye—crispy is good, charred is not.
7. Transfer the roast to a cutting board and tent loosely with foil. Let it rest for 20 to 30 minutes to lock in all those juices. Snip off the twine, slice thinly, and serve with pride.