Cut open pork shoulder so that it can be rolled up. It should be cut sort of like a tri-fold brochure, keeping the fat as the outside layer. Season liberally on both sides with spice rub and kosher salt.
Make filling by sautéing fennel, onion, sausage, garlic. Once sausage is browned and both fennel and onion is soft, set aside and let cool. Mix in golden raisins and apricot preserves. Season with salt.
Put fennel/sausage mix inside pork shoulder and roll tightly. It will be messy. Tie with baking twine as you would a roast. Transfer to a covered roasting pan.
Roast at low temp (185) in covered pan with three cups of dry white wine for 7-10 hours, or until the pork is fork tender. Drain the drippings and set aside.
Uncover and roast at 500 for 20 minutes or so, rotating the pan midway through. You want to crisp the exterior up and render the outside fat.
Slice and serve.
If you like, reduce the drippings to add back in on top of the pork.