In a small bowl, combine minced garlic, salt, pepper, parsley, sage, rosemary, fennel, pepper flakes, zest of 1 lemon, zest of half an orange.
Using a sharp boning knife, cut a boneless pork shoulder into a flat piece. Place the knife at any point, begin cutting at a diagonal about an inch under the surface. Continue cutting until you have a flat piece of meat about an inch thick.
Drizzle the surface of the meat with olive oil. Rub in the oil and the spice mixture.
Roll the pork back up in the same direction it was originally. Sprinkle with salt and pepper. Tie with string or butchers netting.
Place on a rack in a 13x9 pan. Bake in a 350-degree oven for 2-3 hours. After the first 30 minutes, add 1 cup of water to the pan. After another hour, add another cup of water to the pan.
Once cooked through (mine took 2 hours). Remove from the oven.
Remove the netting and cover with foil. Let it rest for at least 30 minutes.
To make the citrus gravy, add butter and flour to a saucepot. Stir over medium heat for about 5 minutes to make a roux.
Pour the drippings from the roasting pan into the saucepot. Add the juice of 2 lemons and one orange. Stir, until thickened. Add cream. Strain.
Slice the pork and serve with the citrus gravy.
