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Roast Pork Shoulder With Fennel And Potatoes

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1/4 cup fennel pollen or ground fennel seeds (see Note)

1 1/2 tablespoons kosher salt

1 1/2 tablespoons freshly ground pepper

One 6- to 7-pound, bone-in pork shoulder, skin removed and thick layer of fat scored

1 tablespoon extra-virgin olive oil

3 pounds medium Yukon Gold potatoes, peeled and quartered

1 cup dry white wine

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