INGREDIENTS
1
bone-in pork shoulder, 5-6 pounds
2 tbsp
fennel seeds
8 cloves
garlic
4
sprigs rosemary
2
sprigs sage
1 tsp
crushed red pepper flakes
1/2 cup
olive oil
1 tbsp
coarse salt
1 tsp
black pepper
2
bay leaves
Crusty rolls for serving, like ciabatta