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Combine fennel, garlic, rosemary, sage, crushed red pepper, olive oil, salt and pepper in a food processor and blend until a paste forms. (Or, roughly chop the herbs and stir together with the other ingredients in a small bowl).
Rub the paste all over the pork shoulder. Marinade for at least 2 hours in the refrigerator, preferably overnight for maximum flavor.
Remove pork from refrigerator 30 minutes prior to cooking so it can come to room temperature.
Heat a drizzle of vegetable oil in a large pan over high heat. Brown the pork on all sides.
Put the pork shoulder in the slow cooker and cook for 4 ½ hours on high.
Remove pork from slow cooker, allow the pork to rest and cool down slightly before shredding. Discard the bone.
Season the meat with salt and a drizzle of olive oil. Serve on crusty rolls with drippings from the slow cooker.
Enjoy!