3 tablespoons roughly chopped fresh sage leaves
2 tablespoons roughly chopped fresh rosemary
2 heads garlic, halved horizontally, plus 5 garlic cloves
1/2 tablespoon fennel seeds, lightly crushed
3 tablespoons extra-virgin olive oil, plus more for brushing and drizzling
1 tablespoon kosher salt, plus more for seasoning
2 teaspoons freshly ground black pepper, plus more for seasoning
1 (6 1/2-pound) boneless pork butt (pork shoulder)
2 baby potatoes, halved
1 cup dry white wine
Oven Roasted Potatoes, for serving
6 Yukon Gold potatoes, cut into 3/4-inch cubes
4 carrots, halved lengthwise and cut into chunks
5 garlic cloves
1 handful fresh rosemary sprigs
1 handful sage leaves
1/4 cup extra-virgin olive oil
Kosher salt and freshly ground black pepper
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