Truss pork roast with twine. (a good video if you don't know how - https://youtu.be/UcgMtjtkeSg?si=Lsi3MZdPLalPkbYB ). Pat dry well.
Layer roast seasonings on all exterior in this order.
First with Counter Seasoning
Second with Coffee Rub
Last with Triple Blast
Patting in well.
Prep and chop all vegetables and set aside.
In an oval Magnalite pot bring 1/3 cup peanut oil to medium high heat.
Place roast in hot oil beginning with the ends and each side. Then the top side down and last the bottom. Sear each area 2 or 3 minutes, with exception of the top (fat side), let sear until a nice crust has formed, 3-5 minutes. Once finished, remove to plate.
Adding scant amount more of peanut oil if needed, add onion, bell pepper, and celery. After a minute or so, begin to stir and remove the fondant from the bottom, you are going to do this a couple of times.
Next add garlic, blue oyster mushrooms and fire roasted tomatoes. Bring to medium high heat, still pulling up the fondant that is on the pot bottom. Once heated, add the 1/3 cup of wine and stir up the bottom once more. Let reduce completely.
Add stock and the 1/2 cup of wine stir up bottom again. If using roux, add at this point and whisk well to completely combine.
Add Kitchen Bouquet, Worcestershire and Maggi, next add seasonings and combine well. Check for salt and add if needed or desired.
Making room in center of pot, return pork roast, with juices to pot. Surround roast with vegetables.
Cover and reduce heat to a light simmer for 1 hour.
When done (anything over 135° for this point), remove pot from heat and let stand covered for 45 minutes.
Remove roast, remove truss twine and slice.
Serve with par-boiled rice, Greens au Grand Coeur and crusty fresh French bread.
