Italian Sunday Porchetta

Directions

1. Preheat oven to 450 degrees F.
2. Make 6 small slits in the flesh of the roast, about 1/2 inch deep and 1/2 inch long. Insert a garlic clove and a piece of rosemary into each slit. Rub all sides of roast with salt and pepper, then rub with oil.
3. Place roast, skin-side-down, in a large heavy roasting pan with low sides. Roast in the oven for about 30 minutes until nicely browned. Remove roast from oven.
4. Reduce oven temperature to 275 degrees F.
5. Transfer roast to a plate. Add chopped vegetables, then white wine to the roasting pan. Place the roast, skin side down, on top of the vegetables. Cover pan and roast with heavy aluminum foil, return to the oven and bake 6 hours longer.
6. Remove from oven, let stand 15 minutes then pull the meat from the bone; discard bone. Slice half of the meat and serve with some of the vegetables and pan juices.*
7. Cover and refrigerate remaining portion of pork and use for Mexican Pork Shoulder Stew.
8. Slow-Cooker Method: Prepare roast as directed, except do not rub with oil. Heat oil over medium-high heat in large heavy skillet. Add pork roast; brown all sides of roast, 5 to 7 minutes total. Place vegetables and wine in slow cooker. Place roast, skin side down, on top of vegetables. Cover and cook on low for 8 hours.