Method
1. Pre-heat oven - 120°C / 250°F
2. Roll out pork shoulder onto a clean cutting board
3. If it's not done already, score the skin
4. Then flip over and score the other side too
5. Add fresh sage, fresh rosemary, garlic clove, fresh thyme, fennel seeds, sea salt and black pepper to a food processor bowl
6. Chop until fine then set aside
7. Transfer pork shoulder to large roasting dish
8. Press two thirds of the herb paste into the pork
9. Roll the pork skin-side out, and tie it securely with twine
10. Press the rest of the herb mixture into the skin
11. Drizzle with olive oil
12. Roast - 2 hr, 120°C / 250°F
13. Pour the wine over your pork - continue to baste every hour from now on
14. Roast - 4 hr, 120°C / 250°F