Prep. Time: 30 minutes
1 5 to 6-pound boneless Boston butt pork shoulder (untied and trimmed of excess fat)
Kosher or sea salt and freshly ground black pepper
1 cup white wine
2 Spanish onions, peeled and quartered
5 or 6 ribs freshly picked rhubarb, roughly chopped
10 sprigs parsley
10 sprigs thyme
10 sprigs rosemary
Green Garlic and Rhubarb
Heat oven to 275Ã‚Â°. In a large bowl, using your hands, rub pork butt with Pork Rub sauce--all over and into every crevice, concentrating on the open (boned) section. Season meat with salt and pepper.
Pour wine into a large heavy roasting pan. (The pork must not be taller than the pan.) Scatter onions, rhubarb, and herbs in the pan. Place pork fat side up, directly on top of vegetables. Seal pan securely with plastic wrap, then aluminum foil. Roast in middle of oven 4 to 6 hours.
Remove from oven and let cool about 30 minutes. Gently remove foil, then plastic wrap. (Be careful of escaping steam.) Remove pork from pan and let rest on a cutting board. Discard vegetables and tent pork with foil. Pork should pull from the bone and fall apart easily. With tongs, pull shreds apart into chunks to serve. Top with Green Garlic and Rhubarb Salsa Verde.