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1 boneless pork shoulder (about 4 pounds)
4 garlic cloves
1/4 cup chopped fresh rosemary
1/4 cup chopped fresh sage
2 tablespoons fennel seeds
4 tablespoons kosher salt (1 tablespoon for every pound of meat)
1 tablespoon coarsely ground black pepper
1/4 cup extra-virgin olive oil
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