3 tablespoons extra-virgin olive oil, plus more for drizzling and brushing
3 tablespoons roughly chopped fresh sage
2 tablespoons roughly chopped fresh rosemary, plus sprigs for brushing
1 tablespoon fennel seeds, lightly crushed
5 cloves garlic, peeled, plus 1 head, sliced in half
Kosher salt and freshly ground black pepper
One 6 1/2-pound bone-in pork butt
1 new potato, sliced in half
2 red bell peppers, seeded and cut into eighths
1 yellow bell pepper, seeded and cut into eighths
Baby arugula, for serving
1 loaf ciabatta, sliced in half lengthwise, then sliced into 5-inch pieces
The garlic will be soft after the slow roasting. Use it to spread on your bread. The potatoes are a nice cook's treat - eat them as a snack while you wait for your pork to rest.
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