Forever Roasted Pork - cooking recipe

Ingredients

2 medium onions, thinly sliced
2 tablespoons extra virgin olive oil
salt & freshly ground black pepper
1 1/2 teaspoons finely chopped fresh sage
1/2 cup water
4 lbs pork legs or 4 lbs pork shoulder, at room temperature
1/4 cup fennel, spice (Fennel Spice Rub for Turkey (Michael Chiarello))

Preparation

Heat the olive oil in a large saute pan over medium heat until hot; add the onions and a pinch of salt and pepper; reduce the heat to medium-low and cook for about 1 minute; add the sage and cook until the onions cease throwing off water, about 3 minutes; add the water, cover, and cook until the onions are very tender, about 10 minutes; uncover and saute until the onions are very soft and the pan is dry again, about 2 minutes; season well with salt and pepper.
Preheat the oven to 275 degrees fahrenheit; peel back the pork skin and spread the onions directly on the fat layer; fold the skin back over the onions and tie closed with kitchen string (I didn't do this - just patted everything into place); season well all over with the fennel spice.
Arrange the meat on a rack in a roasting pan and cook until the meat is very tender, 6 to 8 hours; it is ready when it pulls away easily if picked at with a pair of tongs; it is often easiest to cook the meat overnight, or put it in the oven in the morning and let it cook all day; it does not need to be attended.