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Ingredients

• 1   4-pound boneless pork shoulder
• 2 tablespoons  fennel seeds
• 4   garlic cloves, peeled
• 1/4 cup  chopped fresh rosemary leaves
• 1/4 cup  chopped fresh sage leaves
• 4 tablespoons  kosher salt (1 tablespoon for every pound of meat)
• 1 tablespoon  freshly ground black pepper
• 1/4 cup  extra-virgin olive oil
• 1   recipe Salsa Verde (see recipe, below)
• 1   Grainy Mustard Mashed Potatoes (see recipe, below)
• 1 sprig  fresh Italian flat-leaf parsley, for garnish

Description

Place The Pork, Fat Side Up, In A Roasting Pan Fitted With A Rack Insert. For The Rub, Toast The Fennel Seeds In A Small Saute Pan Over Medium Heat Until Fragrant. In A Food Processor Combine The Toasted Fennel Seeds, Garlic, Rosemary, Sage, Salt, And Pep

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