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