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@deleted
Pork shoulder, get your butcher to butterfly it as much as possible so you can roll it easily... Grind up a marinade of olive oil, herbs (rosemary, thyme, sage, parsley), garlic, chilli, parmesan, pine nuts, salt and pepper in a blender... Slather the meat side of your shoulder with the stuff and roll tightly... Leave it in the fridge for a couple of days before roasting super slow and low the night before you're gonna eat it... Whack the heat up in the last hour or two to get the desired crispy skin... Enjoy!
Works with belly too but too fatty for me... I wanna do a suckling pig like this, maybe next year...