Porchetta

20 fresh sage leaves
3 fresh thyme sprigs, stems removed
3 sprigs rosemary, stems removed
2 garlic cloves, minced
1 Tbs. fennel pollen (seeds can be substituted, but are nowhere near as intense as the pollen)
1 1/2 tsp. sea salt
1 1/2 tsp. black pepper
4 lbs. boneless pork shoulder
2 Tbs. extra virgin olive oil
1/2 c. dry red wine.

Heat oven to 250 degrees. In a food processor or by hand, finely chop sage, thyme, rosemary and garlic together. Place mixture in a small bowl; add fennel seeds, salt and pepper. Stir well.
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. 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.
Pour wine over pork and baste with accumulated juices. Continue roasting, basting once every half-hour, until skin is well browned and meat is spoon tender, 2 1/2 to 3 hours more. Remove pork from oven; let meat rest for 15 minutes.
Slice roast, chop skin at score marks and serve pieces of each together.

I had this for the first time at Salumi in Seattle and it was phenomenal--I should have known it was Italian street food--simple, intensely flavored, and portable--what all great street foods share in common with each other.