INGREDIENTS
3 3/4
lbs Pork shoulder, boneless skin-on
4 tbsp
Fennel pollen
5
Garlic cloves
5
Leafy sprigs rosemary
20
Sage, fresh leaves
1 1/2 tsp
Black pepper, freshly cracked
1 1/2 tsp
Sea salt, medium coarse
2 tbsp
Olive oil, extra-virgin
1 cup
Red or white wine, dry
5
Leafy sprigs fresh thyme, leaves removed