Porketta Pork Roast

8 to 10 servings

2 teaspoons Italian seasoning
1 1/2 teaspoons fennel seeds crushed
3/4 teaspoon salt
1/2 teaspoon celery seed
3 pounds pork boneless shoulder roast
3 medium parsnips, peeled and cut into cubes
2 sweet potatoes, peeled and cut into cubes
12 cloves garlic, peeled and cut in half
1 1/2 cups water

Mix Italian seasoning, fennel, salt and celery seed. Pat seasoning mixture evenly over pork.

Spray a 12-inch nonstick skilled with cooking spray; heat over medium-high heat. Cook pork for 5 to 10 minutes, turning several times until brown.

Place parsnips, sweet potatoes and garlic in a 4- to 5-quart crock pot. Pour water over vegetables. Place pork on top of vegetables.

Cover and cook on LOW for 9 to 10 hours or until pork is tender.

Cut pork across grain into slices, and serve with vegetables and juices.