- 20 leaves chopped fresh sage
- 2 cloves garlic, coarsely chopped
- 3 sprigs chopped fresh thyme
- 3 sprigs chopped fresh rosemary
- 2 tablespoons fennel pollen
- 1 1/2 teaspoons sea salt
- 1 1/2 teaspoons coarsely ground black pepper
- 1 (3 1/2) pound skin-on pork shoulder roast
- 2 tablespoons extra-virgin olive oil
- 1/2 cup dry white wine
- Preheat oven to 250 degrees F (120 degrees C).
- Combine sage, garlic, thyme, rosemary, fennel pollen, salt, and black pepper in a small bowl.
- Make ten 1/2-inch incisions all over the pork. Stuff the incisions with 1/3 of the sage mixture. Brush olive olive over the pork and rub on remaining 2/3 of the sage mixture. Transfer to a roasting pan.
- Roast pork, skin-side up, in the preheated oven until golden, about 2 hours.
- Pour wine into the roasting pan. Continue roasting pork, basting with wine at regular intervals, until an instant-read thermometer inserted into the center reads at least 145 degrees F (63 degrees C), about 3 hours.
- Let pork rest, covered in aluminum foil, for 10 minutes before slicing.