1 5- to 6-lb. bone-in pork blade or shoulder roast
2 Tbsp. olive oil
2 tsp. salt
1 tsp. pepper
12 cloves garlic, peeled and sliced
12 tarragon, thyme, and/or rosemary sprigs, rinsed
2½ - 3½ cups dry white wine
Red-pepper relish (optional)

Trim excess fat from roast. Rub roast generously with olive oil. Sprinkle with salt and pepper. Spread out enough 100-percent-cotton cheesecloth to wrap 1 layer around roast (about 18x18-inch piece). Place roast on top.

Place garlic slices and herb sprigs all over the roast. Tightly wrap roast with cheesecloth, which will adhere to the oiled meat without tying. Insert meat thermometer into center of thickest part of the roast not touching the bone. Place roast on a rack in a shallow roasting pan (such as a broiler pan with wire rack). Pour 2 cups of the wine into the pan.

In a 350° oven roast pork for 2½ to 3 hours or until thermometer registers 170°, pouring over additional wine as needed to keep roast tender and juicy. Let the roast stand 15 minutes before unwrapping and carving.

Meanwhile, deglaze roasting pan by stirring additional wine or water (about ½ cup) into roasting pan, scraping up browned bits.

To serve, remove cheesecloth and herb sprigs from roast and discard. Slice roast; top slices with pan juices and garlic slices. Serve with red- pepper relish on the side, if desired. Makes 10 to 12 servings.