Porchetta (Italian Roast Pork)

• 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

1. Preheat oven to 250 degrees F (120 degrees C).
2. Combine sage, garlic, thyme, rosemary, fennel pollen, salt, and black pepper in a small bowl.
3. 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.
4. Roast pork, skin-side up, in the preheated oven until golden, about 2 hours.
5. 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.
6. Let pork rest, covered in aluminum foil, for 10 minutes before slicing.

fresh sage, garlic, thyme, fresh rosemary, fennel pollen, salt, ground black pepper, pork shoulder roast, extravirgin olive oil, white wine

Taken from www.allrecipes.com/recipe/246691/porchetta-italian-roast-pork/ (may not work)