Slow Roasted Fennel Porchetta Recipe by Debi

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Ingredients

1 5-6 pound boneless pork shoulder, butterflied so that you have a rectangle of even thickness
Spice rub:
1.5 ounces fennel seeds, ground
1.25 ounces ground coriander
2 tablespoons sea salt
2 tablespoons coarsely ground black pepper
Mix all spice rub ingredients together in a small bowl.
Filling:
1/2 cup olive oil
6 cups thinly sliced sweet onions, such as Vidalia (from about 2 large onions)
4 cups fresh basil leaves
1 large bunch parsley, stems trimmed
1 cup fresh mint leaves