Pork Shoulder with Wine Gravy

Ingredients:

• Swift Pork Shoulder
• 10 cloves garlic, peeled and slivered into fourths
• 1 Tbsp fresh rosemary
• 1 tsp dried rosemary
• 1 Tbsp fresh thyme
• 1 tsp ground thyme
• 1 1/2 tsp smoked paprika
• 2 tsp fine sea salt
• 1 tsp black pepper (freshly ground)
• 1/2 C ground mustard (stone-)
• 5 C white wine (divided, such as Chardonnay or Pino Grigio)
• 1/4 C unsalted butter
• 1/4 C flour
• 1 Tbsp honey

Directions:

1. Pat dry the pork shoulder well with paper towels. Place it in a large roasting pan with high sides. With a sharp paring knife, cut 40 (1-inch deep) incisions all over the pork.
2. Insert a garlic sliver into each one (use your finger to make the holes large and deep enough to insert the garlic).
3. In a medium bowl, combine the rosemary, thyme, paprika, salt, pepper, and mustard; stir to form a thick paste. Coat the top and sides of the shoulder with this paste. 
4. Tent aluminum foil over the pork, making sure not to let the foil touch the meat; set aside at room temperature for 30 minutes (or make ahead and keep refrigerated up to 12 hours; bring back to room temperature for 30 minutes before roasting).
5. Preheat the oven to 425°F. 
6. Pour 3 cups of wine around the pork and cover again with the tented foil. Roast for 1 hour. Uncover and add 2 more cups of wine; cover again and continue roasting for 1 hour or until the internal temperature reaches 170°F. 
7. Remove roast from the oven and let it stand for 20 minutes; transfer roast to a large cutting board.
8. Enjoy!