- 2 tablespoons extra-virgin olive oil, plus more for pan
- 8 garlic cloves, peeled
- 3 tablespoons fresh rosemary leaves
- 2 tablespoons fennel seed
- Coarse salt and ground pepper
- 1 boneless pork shoulder (4 pounds), thin layer of fat left on
- 1/2 cup dry white wine, such as Sauvignon Blanc
- 1 tablespoon all-purpose flour
- 1 1/2 cups low-sodium chicken broth
- Preheat oven to 450 degrees. Lightly oil a heavy-bottomed metal roasting pan. In a food processor, combine oil, garlic, rosemary, fennel seed, 2 teaspoons salt, and 1 teaspoon pepper. Pulse until a paste forms.
- With a paring knife, gently score the pork's fat layer, making 10 to 15 small 1/2-inch-deep cuts all over. Rub pork with garlic paste, pushing it into cuts. With kitchen twine, tie pork in 1-inch increments and transfer to pan.
- Roast until golden brown, 30 minutes. Reduce heat to 300 degrees and roast until an instant-read thermometer inserted into center reads 170 degrees, about 2 1/2 hours. Transfer pork to a cutting board, cover with foil, and let rest 15 minutes before slicing.
- Meanwhile, pour pan drippings into a small bowl and skim fat. Set pan over medium, add wine, and cook, stirring and scraping up browned bits, until wine is reduced by half, 4 minutes. Add flour and whisk to combine. Cook 1 minute. Slowly whisk in drippings and broth. Cook, whisking, until sauce thickens slightly, 3 minutes. Serve with pork.
For a party, put the roast in the oven in the afternoon so it's ready as guests arrive. Make the pan sauce just before serving.