1-First, score the pork skin and fat all over, taking care not to cut into the meat, which helps the fat render properly.

2-Next, blend the fennel fronds, rosemary, sage, garlic, lemon zest, kosher salt, fennel seed, red pepper flakes, black pepper, and olive oil into a paste, then rub it thoroughly over the pork. If you’re using a boneless roast, tie it at 2-inch intervals with kitchen string to hold its shape, and refrigerate for at least 6 hours, ideally overnight, to let the flavors soak in.

3-After marinating, remove the pork from the fridge 1 to 2 hours before cooking to bring it to room temperature. Preheat your oven to 450°F (232°C) and roast the pork on a rimmed baking sheet for 35 minutes to get that crispy skin. Then, lower the temperature to 325°F (163°C) and continue roasting for 2 hours 45 minutes to 4 hours, until the internal temperature hits 180°F (82°C) for tender meat remember, bone-in roasts take longer.

4-Once done, let the roast rest on a cutting board for 15 to 30 minutes so the juices settle, keeping the skin crisp. This method not only makes for a delicious main dish but also leaves room for tips like having the butcher score the skin ahead or using leftovers in sandwiches. The whole process includes marinating for at least 6 hours plus 4 to 5 hours of cooking, making it a rewarding project for outdoor cooking enthusiasts.