Serves 6 


  • 1 5 lb boneless pork shoulder
  • 4 bunches each of fresh parsley, cilantro and sage
  • 4 yellow onions sliced thin
  • ½ cup dry white wine
  • ¼ cup red wine vinegar
  • 6 cloves peeled garlic cloves
  • ½ cup extra virgin olive oil 
  • Salt and pepper


Season pork generously with salt and pepper.

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

Toss onions with herb paste. 

Smear the paste over the entire pork shoulder; tie up with butcher twine; cover and refrigerate for two days.

Preheat oven to 400 degrees (for one hour)

Place pork shoulder in a large deep pan covered.

After 20 minutes, lower the oven temperature to 300 degrees.

Cook covered for at least 3 hours or until pork is very tender.

Let sit at room temperature for 15 minutes before serving.