-
For the marinade, combine the fennel fronds, rosemary, thyme, sage, garlic, lemon zest, salt, pepper, fennel seeds, red pepper flakes, black pepper in a food processor or mortar and pestle.
-
Grind everything into a paste, then smear the marinade all over the pork.
-
Score the skin side with a very sharp knife in a diamond patter, this will help the skin render its fat and get crispy.
-
If you're using a boneless roast, roll it up so that the skin is facing up, and secure it with butcher's twine. Cover and marinate the shoulder in the fridge for at least 6 hours, preferably overnight.
-
When you're ready to cook the roast, preheat your oven to 450 degrees F. Place the quartered onions and fennel in the bottom of a baking dish, then lay the pork on top, skin side up.
-
Roast the pork for 30 minutes at 450 degrees F, then lower the heat to 350 degrees F.
-
Pour the chicken stock into the bottom of the pan, then cook for 2½ to 3 hours (boneless) or 3½ to 4 hours (bone-in), or until the internal temperature is 180 degrees F.
-
Allow the roast to rest for 20 minutes before slicing and serving. Enjoy that crispy skin!