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1
Heat oven to 250 degrees.
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2
In a food processor or by hand, finely chop sage, thyme, rosemary and garlic together.
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3
Place mixture in a small bowl; add fennel seeds, salt and pepper.
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4
Stir well.
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5
With a utility knife, a razor blade or a sharp knife, score pork skin in a crosshatch diamond pattern, making 1/8- to 1/4-inch-deep cuts about 1 inch apart.
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6
With a paring knife, make about 10 incisions (about 1/2-inch deep) all over pork and stuff them with about 1/3 of the herb mixture.
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7
Tie pork into a compact roast with kitchen twine, brush olive oil over skin and rub all over with remaining herb mixture.
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8
Set pork skin-side up on a rack in a roasting pan and roast for 2 hours.
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9
Pour wine over pork and baste with accumulated juices.
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10
Continue roasting, basting once every half-hour, until skin is well browned and meat is spoon tender, 2 1/2 to 3 hours more.
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11
Remove pork from oven; let meat rest for 15 minutes.
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12
Meanwhile, for crispy skin, slice off the cap of skin and fat.
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13
Place on rack in roasting pan skin-side up and broil for 3 to 6 minutes, or until skin bubbles and crisps.
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14
Watch closely so skin does not burn.
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15
Slice roast, chop skin at score marks and serve pieces of each together.
