Italian Porketta Recipe

The Meat:
1 boneless 3 1/2 to 4 lb pork butt roast (or loin)
The Rub:
1 1/2 Tbsp. fennel seeds
1 tsp onion powder
1 tsp. garlic powder
2 tsp. black pepper
1 tsp. italian seasoning
1/4 tsp crushed red pepper flakes
1/2 tsp. dried rosemary
1 tsp kosher salt

4 cloves garlic, peeled and sliced
The Rest:
4 or 6 additional cloves of garlic, peeled
About 3 tbsp olive oil
3 lbs. potatoes
5 or 6 big carrots
salt & pepper
1 tsp dried thyme
2 sprigs fresh rosemary.

How to make it
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Preheat oven to 325 degrees F.
Mash together rub ingredients until paste-like. (Use a mortar and pestle, or just place ingredients in a heavy ziploc bag and smash with a meat mallet)
Cut slit in meat so you can open it up like a book. Make a few cuts and insert whole cloves of garlic into the meat. Drizzle with about 1 Tbsp. olive oil and rub into meat. Slather with about 1/3 of the rub mixture. Close flap, and if desired, tie roast with kitchen twine.
Drizzle another tbsp. of oil on the outside of the roast and rub in; coat the outside with the remaining rub mixture and place in a large roasting pan.
Scrub and cut potatoes into large chunks. Peel and cut carrots into thick sticks. Drizzle with olive oil and season to taste with salt and pepper. Place around the roast in the pan.
Adjust seasonings if desired, and sprinkle with 1 tsp, dried thyme. Add a couple sprigs of fresh rosemary.
Roast, stirring vegetables occasionally, for 1 1/2 to 2 hours or until meat thermometer reads 160 to 165 degrees F. Let sit for 10 to 15 minutes before slicing and serving.

Source: http://www.grouprecipes.com/111103/italian-porketta.html