Step 1

Preheat the oven to 325°F (163°C).

Step 2

Pat the pork shoulder dry with paper towels. In a small bowl, combine the herbs, salt, and pepper.

Step 3

In the bottom of a large Dutch oven, layer the onions. Place the pork, fat side down, on the onions and sprinkle with half of the spice mixture. Use your hands to rub it evenly over the pork. Flip the pork so the fat side is up and rub it with the remaining spice mixture. Pour in the wine and cover.

Step 4

Transfer the Dutch oven to the oven and braise, basting the pork every hour or so, until the meat is tender and falling off the bone and an instant-read thermometer inserted in the thickest part registers about 180°F (82°C), 3 1/2 to 4 1/2 hours. A boneless roast will be done sooner than a bone-in roast.

Step 5

When the meat is tender, remove the shoulder from the pot and let it cool while you finish the sauce.

Step 6

Skim any fat floating on the surface of the juices and then strain the liquid into a medium saucepan.

Step 7

Transfer about half the onions to the saucepan with the liquid and place the remainder back in the Dutch oven. Set the saucepan over medium heat and bring the mixture to a low boil. Reduce the heat and simmer until it is slightly reduced, 8 to 15 minutes. The sauce will be quite thin.

Step 8

Carefully transfer the mixture to a high-speed blender and puree until smooth.

Step 9

Shred the pork and return it to the Dutch oven and drizzle with the puréed sauce. Toss the pork and onions with the sauce and keep it warm over low heat until ready to serve.

Step 10

Divide the pork among plates and, if desired, garnish with a sprinkling of fresh parsley and/or thyme.