Transforming a whole hog tradition into a home cook-friendly holiday pork roast was challenging. We tried a variety of cuts of meat. After testing recipes with pork loin (too dry) and pork belly (too fatty), we settled on a boneless pork butt roast. To replicate the bold flavors of fresh herbs, fennel and garlic used to season traditional porchetta, we made a seasoning paste with rosemary and oregano, as well as 20 cloves of garlic and more than ½ cup fennel seeds. Because the whole hog is used in Umbria, porchetta benefits from a blend of different cuts. To achieve this, we added pancetta (seasoned, un-smoked pork belly), which lent a richness to the filling and, along with butter, helped baste the roast from the inside out. A separate rub of brown sugar, salt and ground black pepper helped season the exterior as well as contribute some tasty browned bits. A simple jus of de-fatted pan drippings combined with fresh lemon juice, fruity olive oil and more pepper added extra flavor and m