1 6-8 pound Pork shoulder (Skin and & Bone removed by butcher and skin reserved)
3 tablespoons Bordeaux MTN
1 tablespoon red pepper flakes
1 tablespoon minced fresh rosemary
6 cloves garlic minced
1 teaspoons kosher salt
3 oranges zested (juice reserved for salsa verde)
¼-cup olive oil
½-cup bread crumbs
1 pound of thick slab bacon
2 teaspoons Bordeaux MTN
3 tablespoons white wine vinegar
1 tablespoon chopped fresh oregano
¾-cup olive oil
½-teaspoon Dijon mustard
Juice from 3 oranges (or ¾ cup fresh orange juice)
Blend all the of the seasoning paste ingredients in a food processor.
Spread out the pork shoulder meat and pack in the seasoning paste.
Roll up the meat and turn it so the seam side is up.
Lay on the bacon slices, shingling so each slice overlaps each other creating a solid continuous bacon layer.
Drape on the pork skin, wrapping around to cover the bacon layer.
Tie up and refrigerate uncovered for up to 3 days.
Preheat oven to 500
Roast the pork for one hour and then turn down the temp to 225 and roast for another 3-4 hours until the internal temp reads 190f. Pull from oven, tent with foil and let rest for 30 minutes.
Meanwhile Place all of the salsa verde ingredients into a blender and pulse until smooth. Check for salt and serve with the pork.