Porchetta with wilted Collard Greens

• 1 Each-Boneless Pork Butt-(4-6 pounds)
• 1 Each-Lemon-juice and zest of
• 2 Tablespoons-White Wine
• To Taste-Kosher Salt/Black Pepper
• ½ Cup-Fresh Parsley-leaved only, chopped fine
• ¼ Cup-Fresh Rosemary-chopped fine
• 4 Cloves-Fresh Garlic-chopped fine
• To Taste-Crushed Red Pepper
• 1 Tablespoon-Fennel Seeds
• 18 Slices-Bacon
• 3 Each-Carrots-peeled and cut in half, short ways
• 1 Bunch-Collard Greens-thick stem removed, cut into small bit size pieces
• 2-3 Tablespoons-Apple Cider Vinegar

Directions

1. Pre-heat oven to 500 degrees.
2. Butterfly pork by cutting into from the bottom on the side to about 1 inch thickness.
3. Continue to cut, rolling top portion of pork, until there is one flat piece of pork, or ask your butcher to butterfly.
4. Drizzle pork with lemon, wine and season liberally with salt and pepper.
5. Combine parsley, garlic, red pepper, fennel and 2/3 of the rosemary, reserving the remaining.
6. Spread evenly oven entire surface, cut 5 pieces of bacon in half and lay on top of heard mixture.
7. Roll up like a jelly roll.
8. Season outside of pork with salt/pepper and remaining rosemary.
9. Lay out remaining bacon long ways overlapping the edges.
10. Place roll on front end of bacon, roll up surrounding roll with bacon.
11. Secure tightly with butchers twine.
12. Lay carrot pieces in a row in an iron skillet and top with porchetta.
13. Place in oven and lower heat to 300 degrees.
14. Bring a large pot of water to a boil, add collards and cook for 5 minutes.
15. Drain collards, place on a sheet tray to cool, once cool place in refrigerator.
16. Cook porchetta for 2-2 ½ hours or until internal temperature reaches 150 degrees.
17. Remove skillet and place porchetta on a plate to rest.
18. Remove carrots, place in a bowl and cover with foil.
19. Drain off dripping through a strainer into bowl, measure out 2 tablespoons and return to skillet.
20. Warm dripping over medium heat and add pre blanched collard greens.
21.  Stir to coat with dripping, season with salt and pepper and add vinegar.
22. Cook until most of the liquid has evaporated, remove from pan, place in a bowl and cover with foil.
23. To serve, remove butchers twine from porchetta and slice into ½ inch thick pieces.
24. On individual plates or on a serving platter lay out the collard greens.
25. Top with porchetta slices, a couple of carrots, drizzle with a little of reserved drippings and serve.