Roast Pork Shoulder

Whiz up herb rub in cuisinart with fennel fronds, basil, rosemary, thyme, garlic, fennel seeds and pepper. Rub pork shoulder all over with olive oil and salt. Rub down the roast with the herb mix. Tie with cooking twine into a log, so it will slice up nicely. Let marinate with herbs overnight in the fridge. Roast covered, on 325 for 3 hours. Half way through, pour a cup of chicken broth into the pan. Let rest then slice. You won't believe how tender it is! Mmm.