Porchetta-Style Roast Pork

Stir fennel seeds in small skillet overmedium-high heat until slightly darker incolor and fragrant, 4 to 5 minutes.

Transferseeds to spice mill and cool.

Add koshersalt, peppercorns, and dried crushed redpepper. Grind to medium-fine consistency(not powder).

Place pork in 13 x 9 x 2-inch glass bakingdish. Rub garlic all over pork, then coatwith spice mixture. Loosely cover pork withwaxed paper. Refrigerate overnight.

Preheat oven to 450°F.

Brush largerimmed baking sheet with oil.

Place roast, fatside up and coating intact, in center of sheet.

Drizzle evenly with 2 tablespoons oil. Roastpork 30 minutes. Reduce oven temperatureto 300°F. Roast pork until very tender andthermometer inserted into center of porkregisters 190°F, about 3 hours 15 minuteslonger.

Transfer pork to cutting board; reservebaking sheet.

Let pork rest 15 to 30 minutes.

Meanwhile, pour all pan juices into 2-cupmeasuring cup. Spoon off fat that rises to top.

Place reserved baking sheet across 2 burners.

Pour wine and broth onto baking sheet andbring to boil over medium-high heat, scrapingup any browned bits. Boil until wine mixtureis reduced to 3/4 cup, about 4 minutes.

Adddegreased pan juices and whisk to blend.

Pourpan sauce into small bowl (sauce will be thin).

Thinly slice roast.

Serve with sauce.

The leftover roastpork would make great pulled-porksandwiches. Shred the meat and pile iton soft rolls with your favorite barbecuesauce and creamy coleslaw. You could alsouse the shredded meat as a delicious fillingfor burritos or enchiladas.