Slow Cooker Pork Roast

Ingredients:

• 3 tablespoons fresh rosemary leaves
• 3 tablespoons fresh sage leaves
• 1 tbsp fresh thyme leaves
• 5 tbsp. l. olive oil
• 1 piece of boneless pork shoulder weighing 2-2.5 kg, with fat cap
• 0.5 cups dry white wine
• 2 large cloves garlic, finely chopped
• 1/4 tsp ground allspice
• 4 large carrots, cut into 2.5cm pieces.
• 4 celery stalks, cut into 5cm pieces.
• 1 large onion, trimmed at the top but tied at the root, cut into 8 wedges
• 2 bay leaves
• 1 cup lightly salted chicken broth
• 3-4 teaspoons of cornstarch
• 1/4 cup chopped fresh parsley
• Egg noodles in butter, for serving

Preparation:

1. Coarsely chop the rosemary, sage, and thyme and place in a small bowl. Add 2 tablespoons of olive oil and toss to combine.
2. Using a knife, make crosswise cuts on the fat cap of the pork shoulder, then rub the entire piece of meat with 2.5 tablespoons of salt and 2 teaspoons of pepper.
3. Heat a large skillet over medium-high heat. Add the remaining 3 tablespoons of olive oil and heat until shimmering. Add the pork, fat side down, and cook for 3-4 minutes, then sear for 3-4 minutes on each side. Transfer the pork to a large plate.
4. Add wine, garlic and allspice to the pan, bring to a boil and reduce by about half.
5. Place the carrots, celery, onion, and bay leaves in a 7-quart slow cooker. Rub the pork all over with the fragrant herb oil, making sure to get into all the crevices between the muscles. Place the pork on top of the vegetables and pour in any juices. Add the reduced wine mixture and chicken broth, cover, and cook on low for 8 hours.
6. Place the pork on a cutting board and cover with foil. Using a slotted spoon, transfer the vegetables to a serving platter. Remove the bay leaf and cover the vegetables with foil. Pour the cooking liquid into a measuring cup and let it sit for 10 minutes. The fat should rise to the surface; scoop out as much as possible and discard. Pour the cooking liquid into a small saucepan and bring to a simmer.
7. While the cooking liquid is boiling, prepare a cornstarch slurry: For each cup of cooking liquid, dissolve 1 teaspoon of cornstarch in 1 tablespoon of cold water. Reduce the heat to a simmer, stir in the cornstarch mixture, and cook, stirring constantly, until the sauce thickens slightly, about 5 minutes. Stir in 2 tablespoons of parsley. Season with salt if needed.
8. Slice the pork across the grain into 0.5 cm thick slices and arrange on a large platter with the vegetables. Drizzle with the sauce. Season the meat with salt and sprinkle with the remaining parsley. Serve with egg noodles and the sauce in a separate bowl.