heritage foods
Café Rouge Slow-Cooked Pork Shoulder by Chef Rick Debeaord


1 Half Bone-in Boston Butt Piece from Heritage Foods
4 bunches each of fresh parsley, cilantro and sage
4 yellow onions sliced thin
Half cup dry white wine
Quarter cup red wine vinegar
6 cloves garlic
Half cup extra virgin olive oil
Salt and Pepper



  1. Season pork generously with salt and pepper.
  2. Place all the remaining ingredients, except onions, in a food processor until a smooth paste forms.
  3. Toss onions with herb paste. Smear paste over entire shoulder; tie up with butcher twine. Cover and refrigerate for two days.
  4. An hour before roasting, start preheating the oven to 400 degrees. Place shoulder in a large, deep pan and roast 20 minutes, covered. Lower oven temperature to 300 degrees 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.