Porchetta

Ingredients

• 3 3/4 to 4 pounds boneless pork shoulder (skin-on, not tied)
• 20 fresh sage leaves
• 5 leafy sprigs fresh thyme, leaves removed
• 5 leafy sprigs rosemary, stemmed
• 5 garlic cloves, peeled and roughly chopped
• 4 tablespoons fennel pollen (can sub ground fennel seed, but it is different)
• 1 1/2 teaspoons medium coarse sea salt
• 1 1/2 teaspoons freshly cracked black pepper
• 2 tablespoons extra-virgin olive oil
• 1 cup dry red or white wine

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