4 1/2 lbs. boneless pork shoulder, butterflied

3 tablespoons olive oil

1 large onion, chopped

3 cloves garlic, finely chopped

2 tablespoons fennel seeds

2 large sprigs fresh rosemary, finely chopped

4 fresh bay leaves, finely chopped

1 teaspoon ground cloves

1 teaspoon salt

8 black peppercorns, coarsely crushed

8-10 or so ciabatta or other soft rolls

Lay the pork out on a chopping board and cover with plastic wrap. Using either a rolling pin or meat mallet pound the meat to an even 1-inch thickness or as near as you can get.

Heat 2 tablespoons of the oil in a frying pan and cook the onion for a few minutes until it's beginning to soften. Add half the garlic, half the fennel seeds, and all the rosemary and bay leaves, half the ground cloves, the salt and pepper, and cook for a minute more, then transfer to a plate and leave to cool.

Spread this cooled mixture over the pork, rubbing it in well, then roll up the pork tightly and secure at regular intervals with string.

Mix together the remaining garlic, fennel and ground cloves with the remaining olive oil. Rub this over the surface of the pork. Loosely cover with plastic wrap and leave to steep in the refrigerator overnight or for 24 hours. But do remember to take it out of the refrigerator a good 40 minutes before you start cooking as the meat has to be at room temperature when it goes in the oven.

So. preheat the oven to 350 degrees, and put the pork in a roasting pan and cook for 4 hours. It may need covering toward the end of cooking time, so look at it after about 3- if it looks as if it's beginning to blacken too much , tent it loosely with foil for the last hour.

Remove from the oven and leave, uncovered, for an hour or so before slicing it, putting it into whatever rolls or bread your using.

* I used two pork tenderloins and it only needed a couple of hours to cook.