I saw this recipe in the Kansas City Star. It didn’t work so well in the oven, so I moved it to the slow cooker where its really sings to your taste buds. You may never want to eat pork roast any other way again.
Use one of your boneless pork roasts ( remember that whole shoulder you bought and split up) 4-5 lb size.
2 tsp kosher salt, 5 cloves crushed garlic, 5 Tbs whole fennel seed, 1 tsp ground sage, 1 tsp ground thyme, and 1 1/2 tsp dried oregano
With a sharp knife, score the entire outer surface of your roast in a diamond pattern, make cuts about 1 inch deep.
Coat the roast with a thin layer of olive oil so your herb mixture will stick. Rub the herb mixture over the entire surface of the roast, especially into the cuts you made. Use all the rub…all of it.
Place the roast into your slow cooker.
Combine 1/2 cup red or white wine, 1/2 cup balsamic vinegar, and 1/2 cup chicken broth. Add this to cooker, but do NOT pour over the roast. You want the herbs to stay put.
Cook on low for 8-9 hours until fork tender.