Porchetta-Style Roast Pork

Ingredients

• ½ cup chicken stock or low-sodium chicken broth
• 1 5 1/2- to 6-pound boneless pork shoulder (Boston butt), excess fat trimmed with thin layer left intact
• 1 tablespoon coarse kosher salt
• 2 tablespoons fennel seeds
• 1 cup dry white wine
• 2 tablespoons extra-virgin olive oil plus additional for brushing
• 6 large garlic cloves
• + 2 more ingredients
• • 1 teaspoon dried red pepper flakes
  • 2 teaspoons black peppercorns

Stir fennel seeds in small skillet over medium-high heat until slightly darker in color and fragrant, 4 to 5 minutes. Transfer seeds to spice mill and cool. Add kosher salt, peppercorns, and dried crushed red pepper. Grind to medium-fine consistency (not powder). Place pork in 13 x 9 x 2-inch gla...

View full recipe at Epicurious