Slice porketta roast in half.
Sprinkle both halves with Italian seasoning, set top half aside.
Pat fresh Italian sausage on bottom half of roast.
Sprinkle sausage with sliced black olives and chopped mushrooms, lightly press into sausage.
Lay 4 slices of prosciutto on top of black olive and mushroom layer, top with 6 slices of hard salami, top with 12 slices of provolone cheese. Repeat layers.
Place top half of roast on layers.
Tie the two halves together with cooking string.
* (Hopefully you can tie your roast better than me)*
Drizzle roast with olive oil.
Place roast in a 5 to 6 quart crock-pot.
Pour red wine over roast, id using.
Cook on low for 6 to 8 hours.