1.  Pat roast dry with paper towels. Combine shallots, garlic, sage, rosemary, parsley, thyme, and salt and pepper to taste in a blender. Puree until a paste forms. Add lemon zest and mix well.

2.  There should be natural slits going into the meat where it was boned. Cut additional slits 4 inches deep in solid sections of the roast and stuff 2/3rds of the mixture into all slits. Rub remaining seasoning mixture on the outside of roast. Wrap roast tightly in plastic wrap and refrigerate overnight.

3. Preheat oven to 300°F. Unwrap roast and discard wrap. Heat a 12-inch skillet over medium-high heat. Add oil and tilt pan around to coat it evenly. Sear pork until browned on all sides, turning with tongs. Transfer skillet to oven and roast pork 2 hours. Pour wine and stock over pork and continue to roast 2 to 2½ hours more, or until meat is fork-tender, basting it with pan juices every 30 minutes.

4.  Remove roast from oven and let rest 15 minutes, loosely tented with foil. Cut meat into thin slices against the grain and moisten with pan juices. Serve immediately.

Note: The meat can be roasted up to 2 days in advance and refrigerated, tightly covered with heavy-duty foil. Reheat it wrapped in foil at 300F for 20 minutes, or until hot. Or serve thinly sliced cold on a sandwich. 

Reprinted with permission from The New Cast Iron Skillet Cookbook © 2014 by Sterling Epicure, an imprint of Sterling Publishing Co.