1 3¾-pound boneless pork shoulder (skin on, not tied)
3 leafy sprigs fresh thyme, leaves removed
20 fresh sage leaves
3 leafy sprigs rosemary, stemmed
2 garlic cloves, peeled and roughly chopped
2 tablespoons fennel pollen
1½ teaspoons medium coarse sea salt
1½ teaspoons freshly cracked black pepper
2 tablespoons extra-virgin olive oil
½ cup dry red or white wine
Preheat the oven to 250ºF.
With a sharp knife, score pork skin in a crosshatch diamond pattern, making ⅛-inch deep cuts, about 1 inch apart.
Finely chop thyme, sage, rosemary, and garlic together (in a food processor or by hand). Place mixture in a small bowl, add fennel pollen, salt, and pepper and stir together well.
With a paring knife, make about 10 incisions (about ½-inch deep) all over the pork and stuff with ⅓ of the herb mixture. Roll and tie pork with kitchen twine, brush the oil over the skin, and rub all over with the remaining herb mixture.
Set pork in a roasting pan, fat-side up. Roast for 2 hours. Pour the wine over the pork and baste with the wine and accumulated juices. Continue roasting, basting once every hour, until the skin is well browned and the meat is fork tender, 2½ to 3 hours more (internal temperature will be 170ºF to 180ºF). Remove from oven. Let meat rest 15 minutes before slicing and serving.