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1
Cut small slits in the roast all over, then stuff with garlic clove halves (as many as you wish).
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2
Place in a shallow glass pan cover with plastic wrap and refrigerate for 8-24 hours to allow garlic to infuse in the meat.
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3
Remove from the fridge and allow to sit for 1-1/2 hours or just until the meat is almost room temperature (this might take more than 1-1/2 hours).
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4
Set oven to 375 degrees.
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5
Place the roast in a small or medium-size oval roasting pan with a fitted lid.
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6
In a small cup or bowl mix together 4 tablespoons flour with 1-1-/2 tablespoons salt, 2 teaspoons Italian seasoning, garlic powder and 1 teaspoon black pepper.
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7
Sprinkle the flour/seasoning mix all over the roast.
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8
Pour 2 cups water and the vinegar into the bottom of the roasting pan.
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9
Add in the onion and whole garlic cloves.
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10
Drizzle the pork evenly with hot sauce.
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11
Cover with the lid and cook for 3-1/2 hours or until very tender.
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12
Remove pork from the roasting pan and wrap tightly in foil.
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13
Pour 1 cup pan drippings into a 2-cup pyrex measuring cup; let stand 10 minutes, then skim off the fat from the top of the glass.
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14
Melt butter in a large skillet over medium-high; whisk in the remaining 2 tablespoons flour, the pan drippings, broth, red wine and 1/2 teaspoon Italian seasoning; bring to a boil, whisking constantly, then reduce heat to medium and simmer for about 10 minutes.
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15
Season gravy with black pepper.
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16
Serve the gravy with the roast.
