Mimosa's Six Hour Pork Roast

2 T. finely chopped fresh sage
2 T. fresh rosemary
10 garlic cloves
1 T. fennel seeds
1 1/2 T. coarse salt
1 T. cracked black pepper
1 T. dry white wine
1 T. olive oil
1 (6 lb) boneless pork shoulder Boston roast (not tied)
Kitchen string

Preheat oven to 275ºF. Blend together sage, rosemary, garlic, fennel seeds, salt, and pepper in a food processor until a thick paste forms. With motor running, add wine and oil and blend until combined well. If necessary, trim fat from top of pork, to leave a 1/8-inch thick layer of fat.

Make 3 small incisions, each about 1 inch long and 1 inch deep, in each side of pork with a small sharp knife, and fill each with about 1 teaspoon herb paste. Spread remaining herb paste over pork, concentrating on boned side, and tie roast with kitchen string at 2-inch intervals.

Put pork, fat side up, in a roasting pan and roast in middle of oven 6 hours. Transfer roast to cutting board and let stand 15 minutes.

Discard string and cut pork roast (with an electric knife if you have one) into thick slices.

NOTE: You can make herb paste 1 day ahead and chill, covered.