Put all the herb rub ingredients in a small food processor (or do by hand) and process until the consistency of a paste making sure to scrape the sides of the bowl. Add a spoon or two of water if the rub is too dry. With a knife, make several one inch slits in the pork roast and stuff some of the rub in these spaces with a spoon or your fingers. Slather half of the remaining rub on the roast.

In a large fry pan or Dutch oven, heat the oil on medium high and brown the roast on all sides making sure it does not burn. Remove the roast and put in a large crockpot.

Spread the remaining rub on top of the roast. Add wine and broth to the pan the roast was in to deglaze. Bring to a boil and simmer for 2 to 3 minutes. Pour the liquid onto the roast. Set the crockpot on high and cook for about 6 hours or until roast is very tender.  If you prefer to cook on low, it will take 8-10 hours.

Roast can be pulled out of the crock pot, sliced and put back in with juices if desired. Keep slow cooker heat on warm only so the roast doesn't overcook.