1. Using a sharp knife butterfly the shoulder into one large thin flat slab of meat. it’s all going to be rolled up later, so as long as you don’t cut it into pieces then it’ll work out just fine.
  2. With the slab of meat lying flat out, score the meat in two directions. make sure you don’t go to deep that you cut through the meat, just scoring.
  3. Season the meat with SSC’s Herbs and Garlic, rubbing it in all the score marks
  4. Evenly spread out the bread crumbs, capers and zest. press everything firmly into the meat.
  5. Roll the pork up tightly, using the butcher twine tie up the pork into a nice tight package.
  6. Let the pork sit in the refrigerator for 2-4 hours, this helps the roast to dry out and makes a crispier skin when cooking.
  7. Preheat the oven to 300*
  8. In an oven safe pan sear the pork over med-high heat, searing all sides (4-7 minutes)
  9. Place in the oven, roast for 3 hours, then turn up the heat to 425* for 20 minutes
  10. Remove from the heat and let rest for 15-20 minutes
  11. Slice thin and serve with gravy or au jus made with the drippings and/or serve on sandwiches with yummy fresh and pickled vegetables.