5 pounds boneless pork shoulder
Salt and pepper, to taste
4 bunches each: fresh parsley, cilantro and sage
4 yellow onions, peeled and sliced thin
1/2 cup dry white wine
1/4 cup red-wine vinegar
6 cloves garlic, peeled and smashed
1/2 cup extra-virgin olive oil

Season the pork generously with the salt and pepper.

Place all remaining ingredients, except the onions, in a food processor until a smooth paste forms.

Toss onions with herb paste. Smear paste over entire pork shoulder and tie up with butcher twine. Cover and refrigerate for 2 days.

An hour before roasting, start preheating oven to 400 F. Place pork shoulder in a large, deep pan and roast for 20 minutes, covered. Lower oven temperature to 300 F and continue roasting, covered, for 2 hours and 40 minutes or more, until pork is very tender. Let rest at room temperature for 15 minutes before serving.

Makes 6 to 8 servings.

— Recipe from Rick Debeaord, executive chef of Cafe Rouge, Berkeley Calif.