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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