Porchetta at Home

• 20 fresh sage leaves
• 3 fresh thyme sprigs, stems removed
• 3 sprigs rosemary, stems removed
• 2 garlic cloves, coarsely chopped
• 1 tablespoon fennel seeds, slightly toasted
• 1 1/2 teaspoons medium-coarse sea salt
• 1 1/2 teaspoons coarsely ground black pepper
• 4 pounds boneless pork shoulder, skin on
• 2 tablespoons extra virgin olive oil
• 1/2 cup dry white or red wine

1. Heat oven to 250 degrees.
2. In a food processor or by hand, finely chop sage, thyme, rosemary and garlic together.
3. Place mixture in a small bowl; add fennel seeds, salt and pepper.
4. Stir well.
5. With a utility knife, a razor blade or a sharp knife, score pork skin in a crosshatch diamond pattern, making 1/8- to 1/4-inch-deep cuts about 1 inch apart.
6. With a paring knife, make about 10 incisions (about 1/2-inch deep) all over pork and stuff them with about 1/3 of the herb mixture.
7. Tie pork into a compact roast with kitchen twine, brush olive oil over skin and rub all over with remaining herb mixture.
8. Set pork skin-side up on a rack in a roasting pan and roast for 2 hours.
9. Pour wine over pork and baste with accumulated juices.
10. Continue roasting, basting once every half-hour, until skin is well browned and meat is spoon tender, 2 1/2 to 3 hours more.
11. Remove pork from oven; let meat rest for 15 minutes.
12. Meanwhile, for crispy skin, slice off the cap of skin and fat.
13. Place on rack in roasting pan skin-side up and broil for 3 to 6 minutes, or until skin bubbles and crisps.
14. Watch closely so skin does not burn.
15. Slice roast, chop skin at score marks and serve pieces of each together.

sage, thyme, rosemary, garlic, fennel seeds, salt, ground black pepper, pork shoulder, extra virgin olive oil, dry white

Taken from cooking.nytimes.com/recipes/1013027 (may not work)