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Often found in Italian villages on market day, this home adaptation uses a boned, skin-on pork shoulder. Quick to assemble, it needs a good 5-6 hours in the oven on low heat for a cracking outer skin and juicy interior. This recipe uses easier-to-find fennel seeds to stand in for the more traditional fennel pollen, crushed with lots of aromatic fresh sage, rosemary, and thyme. Be sure to make enough for sandwiches the next day!
recipe updated Oct 8, 2019