Butterfly the pork shoulder, using a sharp knife. Lay the pork flat and pound until it becomes evenly thick on all sides. About 1,5 cm thick. Sprinkle with chopped garlic, pepper flakes, kosher salt and ground pepper.

Start rolling the roast tightly.

Slide the twine under the roast and tie a knot on its upper side. (do not cut twine off the roll)

Hold the end of the twine with your left hand. Pass the twine around your right hand while spreading it wide open to create a hole.

Flip your hand while you keep it wide open. You should now face your palm.

Pas the roast through the hole of your hand starting from the upper end. Pass it under the first knot.

Pull the end of the twine to tighten the knot. Repeat making knots exactly the same way until you reach the bottom end of the roast.

Once you reach the bottom side of the roast, turn the roast upside down and pass the twine all the way up.

Pass the twine under the last knot on the upper end of the roast.

Turn the roast upside down for the last time and secure twine at exactly where you started to make the very first knot. (this way you know where to cut off the twine when it comes out of the cooker, so it will all come out in one piece)

Lay the potatoes at the bottom of the slow cooker and add the roast on top. Sprinkle with a bit of olive oil and the white wine. Season with kosher salt, ground pepper, and oregano. Add rosemary under the twine. Pour about 100 ml water.

Cover and cook on medium-high for about 3-4 hours.(If you want it a bit crispier on the outside, cook it for 20 more minutes on the rack of the oven, preheated on the grill at 230°C / 446°F.)

Let it cool down a bit and cut into thin slices.