Hunter and metal artist Audwin McGee is a big fan of slow-cooked meats: "You just can't mess up a big hunk of pork. I like to use a bone-in Boston butt or shoulder with good fat content, so it doesn't dry up." His pork is smothered in a garlic-rosemary paste, then cooked at a low temperature for several hours until it's supertender. More Pork Recipes
The roasted pork and onions can be refrigerated overnight. Serve the pork at room temperature; reheat the onions to serve.
The marbling that keeps this tender, garlicky pork from drying out when it's roasted also makes it pair well with a firmly tannic red wine (the raspy tannins cut through the richness of the meat). Try a Cabernet from Napa Valley.