Preheat the oven to 300 degrees F.
Heat a large Dutch oven (or oven-safe pot) on the stove over medium-high heat. Season the pork shoulder on all sides with the salt and pepper. Once hot, add the olive oil to the pot, followed by the pork. Sear the pork on all sides until golden brown.
Once the pork has been seared on all sides, add the onion and garlic to the pot, placing it all around the pork shoulder. Let the onions and garlic cook for 2-3 minutes until they begin to soften and become fragrant.
Next, add the sage, oregano, rosemary, fennel seeds and chili flakes to the pot, followed by the water. Make sure there is enough water to come ¾ of the way up the pork shoulder and that the pork isn’t fully submerged in water.
Cover the pot with a lid and place in the center of the oven. Cook the pork shoulder for 3 hours, flipping the pork shoulder in the cooking juices every hour.
After 3 hours, transfer the pork to a large bowl and use 2 forks to shred the meat. Add ½ cup of the cooking juice from the pot to the shredded pork and toss everything to combine.
Serve the pork on toasted Portofino Bakery Peasant Buns and top with 1-2 tablespoons of Salsa Verde. Enjoy!