• Preheat oven to 275°F and set the rack to the middle level.
• Make slits all over the pork and insert the slivers of garlic.
• Dry the pork thoroughly with paper towels. Grind the fennel seeds with a coffee/spice grinder or mortar and pestle and mix with the salt, pepper, and crushed red pepper flakes to make the spice rub. Rub the olive oil all over the pork then rub the seasoning on all sides of the pork.
• Place the roast onto a roasting rack in a roasting pan, skin side up. Pour the wine, orange juice, and stock into the pan. Place the onions, bay leaves, rosemary, sage leaves, and any remaining pieces of garlic into the pan (not on the pork).
• Roast the pork until the center of the roast reaches an internal temp of 190°F. (around 5 hours depending on the weight). Check the roast every hour or so, and add another cup of stock or water to the pan if it starts to dry out.
• Remove the pork from the oven and turn the heat up to 475°F. Return the pork back to the oven and cook until the skin is crispy (about 20-30 more minutes). Remove the pork from the oven and place it on a cutting board to rest tented with foil.
• Slice the pork and serve with the gravy. Enjoy!

For the gravy

• Strain the pan drippings through a fine mesh strainer. Seperate 5 tablespoons of fat. Note: Any pieces of roasted onions can be saved for plating.
• Heat a saucepot to medium heat with the reserved 5 tablespoons of fat/drippings and add the flour. Cook for 5 minutes, stirring to prevent burning, or until it starts to turn golden.
• Slowly pour the stock into the pan while whisking, then bring to a boil. Boil for 3 minutes then lower the heat to a simmer. If the gravy isn't thick enough for your liking, simply bring to a boil again, and cook until satisfied. Remove the pot from the heat and season with salt and pepper to taste. Note: for extra pork flavor, whisk more of the reserved drippings into the gravy if you like.