1- Combine fennel fronds, rosemary, sage, garlic, lemon zest, salt, fennel seed, red pepper flakes, black pepper, and olive oil in a food processor or mortar and pestle to create a paste. Rub this paste all over the pork thoroughly.

2- If using a boneless roast, tie it with kitchen string at 2-inch intervals to maintain shape and ensure even cooking.

3- Place the pork in a large bowl, cover with plastic wrap, and refrigerate for at least 6 hours or preferably overnight to marinate. This step is crucial for deep flavor infusion, as noted in the tips for better results.

4- Remove the pork from the refrigerator 1 to 2 hours before cooking to let it come to room temperature. Preheat the oven to 450°F (232°C). Place the pork on a rimmed baking sheet and roast for 35 minutes to start crisping the skin.

5- Reduce the oven temperature to 325°F (163°C) and continue roasting for 2 hours 45 minutes to 4 hours, or until the thickest part reaches an internal temperature of 180°F (82°C). Bone-in roasts may take a bit longer, so adjust based on size.

6- Transfer the pork to a cutting board and let it rest for 15 to 30 minutes before carving. This retains juices and ensures tenderness, and don’t forget to serve some crispy crackling skin with each portion for the full experience.