slow-roasted pork shoulder

6 servings

At her New York City restaurant,Porchetta, Sara Jenkins serves up porchetta sandwiches as they do in Italy: simple slices of the tender, succulent meat, crispy bits and all, on a good, crusty roll.







Heat oven to 250º.

Finely chop sage, thyme, rosemary and garlic together (you can do this by pulsing in a food processor or by hand). Place mixture in a small bowl, add fennel pollen, salt and pepper, and stir together well.

With a sharp knife, score pork skin in a crosshatch diamond pattern, making ⅛-inch deep cuts 1 inch apart. With a paring knife, make about 10 incisions (about 1/2 inch deep) all over the pork and stuff with about ⅓ of the herb mixture. Tie pork into a compact roast with kitchen twine, brush oil over skin and rub all over with remaining herb mixture.

Set pork skin side up in a roasting pan. Roast for 2 hours.

Pour wine over pork and baste with wine and accumulated juices. Continue roasting, basting once every half hour, until skin is well browned and the meat is spoon-tender, 2 1/2 to 3 hours more.

Remove from oven and let meat rest 15 minutes before slicing and serving.