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Herbed Pork Roast

    2 tablespoons finely chopped fresh sage
    2 tablespoons fresh rosemary leaves
    10 garlic cloves
    1 tablespoon fennel seeds
    1 1/2 tablespoons kosher salt
    1 tablespoon freshly ground black pepper
    1 tablespoon dry white wine
    1 tablespoon olive oil
    1 (6-pound) boneless pork Boston shoulder roast (not tied)

 Preheat oven to 275F. Blend together sage, rosemary, garlic, fennel
 seeds, salt, and pepper in a food processor until a thick paste forms.
 With motor running, add wine and oil and blend until combined well.

  If necessary, trim fat from top of pork, to leave a 1/8-inch thick
 layer of fat. Make 3 small incisions, each about 1-inch long and
 1-inch deep, in each side of pork with a small sharp knife, and fill
 each with about 1 teaspoon herb paste. Spread remaining herb paste
 over pork, concentrating on boned side, and tie roast with kitchen
 string at 2-inch intervals.

  Put pork, fat side up, in a roasting pan and roast in middle of oven
 6 hours. Transfer roast to cutting board and let stand 15 minutes.
 Discard string and cut pork roast (with an electric knife if you have
 one) into thick slices.