• 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

Directions

• Pre-heat oven to 325 F.
• Toast the fennel seeds in a pan over medium heat until fragrant. Place the garlic, rosemary, sage, toasted fennel seeds, salt and pepper into a food processor and pulse. Add the olive oil as it blends to form a paste. Take the herb paste and rub all over the pork. Cover the pork with plastic wrap and marinate in the refrigerator for at least 3 hours or up to overnight.
• After marinated, pre-heat oven and allow the meat to sit at room temperature for 30 minutes before cooking. Place the pork, fat-side up, in a roasting pan loosely tented with aluminum foil and roast for 3 hours. Save pan juice in a gravy boat for later. Let the meat rest on a cutting board for 10 minutes before slicing and serve with cranberry pecan relish on top of pork slices and drizzled pan juice (see recipe below).

article courtesy of KitchenDaily.com