Step 1

Add the fennel seed, oregano, rosemary, red pepper flake, peppercorns, and salt to a mortar or spice grinder. Grind until well-blended, but still somewhat coarse.

Step 2

Chop the garlic.

Step 3

Peel the carrots and chop them into 2- to 3-inch pieces.

Step 4

Remove the string from the pork roast. Pat it dry with paper towels, then coat all over with the seasoning blend.

Step 5

Add the olive oil to a pan over medium heat. Once hot, brown the pork roast on all sides.

Step 6

While the pork is browning, add the carrots and potatoes to the slow cooker.

Step 7

Once browned, nestle the pork roast into the potatoes and carrots.

Step 8

Add the garlic to the pan the pork was browned in. Cook for about 30 seconds to 1 minute, until fragrant and somewhat golden.

Step 9

Add the wine and chicken stock to the pan, using a wooden spoon to scrape up the browned bits and leftover spices on the bottom. Cook for about 5 minutes, until the mixture has slightly reduced.

Step 10

Pour the cooking liquid over the pork roast, potatoes, and carrots.

Step 11

Cook for 4 hours on high heat.

Step 12

At the 4-hour mark, remove the lid and flip the roast for even cooking. This step can be optional if need be, but will produce a more tender roast.

Step 13

Cook for another 2 hours on high.

Step 14

Remove the lid and check for doneness. At this point, the pork should be fall-apart tender and shred easily with 2 forks.

Step 15

Stir the red wine vinegar into the cooking liquid. Taste all components of the dish for seasoning.

Step 16

Shred the pork apart with 2 forks. You can shred it more finely for sandwiches and in thicker pieces if serving by itself.

Step 17

Serve.