Lay the Boston butt on a flat work surface and butterfly the roast so that it lays flat. You do this by making small cuts horizontally so that you essentially are “unrolling” the meat. As long as you don’t cut all the way through the meat you are doing fine. Once you have butterflied the butt, score the inside and outside with shallow cuts so that it will roll up more easily and take the seasoning better. Now, in a mortar and pestle, spice grinder, or with a Ziploc bag and a rolling pin, crush the peppercorns, fennel seeds and red pepper flakes. Sprinkle this mixture over the inside of the pork. Next, mince the sage, rosemary and thyme together and then sprinkle that over as well. Repeat with the parsley, garlic, orange zest (that’s the skin of the orange but not the white part) and capers. Sprinkle everything with a pinch of salt. Roll the roast as tightly as you can, making sure the fat cap (that big piece of fat on the outside of the roast) is facing outwards. Tie with kitchen twine and lest rest in the fridge overnight or up to 2 days.
Preheat your oven to 300 degrees. In a large Dutch oven or roasting pan, heat the oil over medium high heat. Sear each side of the roast so that the outside begins to brown. Place the whole pan in the oven and roast for 3 hours, uncovered, turning half way through. Turn the oven to 475 for 25 minutes then remove the roast to a cutting board to rest for 15 minutes. Meanwhile mix the sauce ingredients together in a bowl and set aside. Carve the pork into ¼ inch slices and serve with the parsley sauce. Makes great sandwiches too!!