Clear out some space in the fridge because for best results - the pork has to marinate for three days before cooking. This is a traditional Italian pork shoulder - Porchetta - my mother taught me how to make. It is very flavourful as long as you put enough herbs and spices in it! The pork skin makes fantastic crackling ! You can stuff the roast with many different spices and foods, variations to try are roasted red capsicums, sausage, prosciutto, etc.
3 kilos boned pork shoulder with skin intact, butterflied
60ml olive oil
2 tablespoons salt
2 tablespoons ground black pepper
6 cloves garlic, minced
2 tablespoons chopped fresh rosemary
1 teaspoon chopped fresh dill
60ml red wine
3 tablespoons soy sauce
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Oil the shoulder roast inside and out and rub the salt and pepper into the flesh. Rub the garlic, rosemary and dill into the flesh. Put shoulder into a leakproof container and pour the wine in and around the shoulder. Cover tightly and place in the refrigerator to marinate for 3 days.
Remove the meat from the refrigerator and tie it at about 2.5cm intervals to form an even roll. Bring it to room temperature for about 45 minutes. Preheat the oven to 165 degrees C.
Pour any marinade over the roast and bake it for about 30 minutes cooking time per 500g/weight - or until it has internal temperature of 65 degrees C. Remove from oven, cover loosely with foil and let stand for 15 minutes before carving. Serve.