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)
2 tablespoons finely chopped fresh sage
You can make the herb paste 1 day ahead and chill it, covered
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