1 5-6 lb. Bone in Pork Roast from Woudstra’s
2 T. chopped fresh sage
2 T. fresh rosemary, chopped 
10 garlic cloves, peeled
1 T. kosher salt
1 T. freshly ground pepper
1 T. fennel seed
1-2 T. olive oil, or more if necessary
(NOTE: dried spices may be used if fresh are not available)

Preheat oven to 275.  Blend the sage, rosemary, fennel, garlic, salt, and pepper along with 1 T. olive oil in a food processor or high-speed blender until mixture comes together.  Add additional tablespoons of olive oil until the mixture forms a thick paste.  Lay the meat fat side up and make 3 1-inch long and 1-inch deep incisions in the top and sides of the roast and fill each with about 1 t. of the herb paste.  Spread the remaining herb paste over the roast, covering the top and sides completely.  Put the roast, fat side up in a roasting pan and roast uncovered in the middle of the oven for 6 hours.  Remove from the oven and tent with foil for 15 minutes before serving.  Cut into thick slices, arrange on a platter, and serve.  If you are in a hurry when preparing this dish, you can prepare the entire roast for baking, cover with foil, and put in the refrigerator overnight.  Then it is ready to pop in the oven when you are ready to cook it.