Slow-Roasted Crisp-Skinned Pork Roast

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1 tablespoon olive oil, or as needed

1 fresh picnic (skin on, bone in), about 8 to 9 pounds (see Note)

1/2 cup fresh thyme leaves, finely chopped

1 cup oregano leaves (some marjoram is also good), finely chopped

2 heads finely chopped garlic, about 2/3 cup

1 1/2 teaspoon fennel seeds

2 tablespoons kosher salt + more as needed

2 teaspoons ground, dried porcini or dried shiitake with stems removed

4 teaspoons medium ground black pepper + more as needed

1/2 large onion (about 1/2 pound), thinly sliced

2 large carrots, peeled and cut into coins

1/2 pound cremini mushrooms, cleaned and cut in half

3 to 4 cups low-sodium chicken stock or broth + more as needed

1/2 cup Marsala

1 lemon, optional

Sherry vinegar as needed

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