Porchetta-Style Roast Pork

• 2 tablespoons fennel seeds
• 1 tablespoon coarse kosher salt
• 2 teaspoons black peppercorns
• 1 teaspoon dried crushed red pepper
• 1 (5 1/2- to 6-pound) boneless pork shoulder (Boston butt), excess fat trimmed with thin layer left intact
• 6 large garlic cloves, minced
• 2 tablespoons extra-virgin olive oil plus additional for brushing
• 1 cup dry white wine
• 1/2 cup low-salt chicken broth

1. Stir fennel seeds in small skillet over medium-high heat until slightly darker in color and fragrant, 4 to 5 minutes. Transfer seeds to spice mill and cool. Add kosher salt, peppercorns, and dried crushed red pepper. Grind to medium-fine consistency (not powder).
2. Place pork in 13 x 9 x 2-inch glass baking dish. Rub garlic all over pork, then coat with spice mixture. Loosely cover pork with waxed paper. Refrigerate overnight.
3. Preheat oven to 450u0b0F. Brush large rimmed baking sheet with oil. Place roast, fat side up and coating intact, in center of sheet. Drizzle evenly with 2 tablespoons oil. Roast pork 30 minutes. Reduce oven temperature to 300u0b0F. Roast pork until very tender and thermometer inserted into center of pork registers 190u0b0F, about 3 hours 15 minutes longer. Transfer pork to cutting board; reserve baking sheet. Let pork rest 15 to 30 minutes.
4. Meanwhile, pour all pan juices into 2-cup measuring cup. Spoon off fat that rises to top. Place reserved baking sheet across 2 burners. Pour wine and broth onto baking sheet and bring to boil over medium-high heat, scraping up any browned bits. Boil until wine mixture is reduced to 3/4 cup, about 4 minutes. Add degreased pan juices and whisk to blend. Pour pan sauce into small bowl (sauce will be thin).
5. Thinly slice roast. Serve with sauce.

fennel seeds, coarse kosher salt, black peppercorns, red pepper, pork shoulder, garlic, extravirgin olive oil, white wine, lowsalt chicken broth

Taken from www.epicurious.com/recipes/food/views/porchetta-style-roast-pork-359336 (may not work)