3-4 pound pork roast
Fresh black pepper
1 cup white wine
1/4 cup fresh sage leaves
8 cloves of garlic
1 teaspoon allspice berries (optional)
Red pepper flakes (optional)
Rub the pork roast all over with salt and pepper. Bruise the sage leaves and mince or slice the garlic – anything quick – it doesn’t need to be pretty. Put the roast, sage, garlic, and white wine in the slow cooker and cook for 10 hours on low or 5-6 hours on high.
The day before, rub the meat lightly with kosher salt and black pepper. On the day you are going to cook the roast, fry the garlic until golden in a little olive oil, then remove from the pan. Heat the pan up very hot and brown the pork roast until it’s very dark on all sides. It helps if you cut the pork into pieces first. Don’t worry about the meat drying out – it will reabsorb all its moisture and more. Crack the allspice and fry it, along with the red pepper, with the pork just as it’s finishing browning. Add everything to the slow cooker and cook for 10 hours on low or 5-6 hours on high.