Luciana's Porchetta

By Food52
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Ingredients

6 pounds Butterflied pork shoulder

1.5 tablespoons coarse salt

1.5 tablespoons black peppercorns

1 tablespoon fennel seed

1 tablespoon coriander

1/2 to 1 tablespoon red pepper flakes

5 cloves mashed up garlic

1 tablespoon chopped rosemary

1 tablespoon finely grated orange zest

3 tablespoons Olive oil

3 bay leaves

1 piece pork skin, large enough to cover the shoulder, like a pashmina, or 9 thin slices pancetta

1/2 cup good red wine vinegar

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