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1
Stir peppercorns and coriander in small skillet over medium heat until spices are darker in color,about 5 minutes.
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2
Transfer toasted spices to spice grinder; grind finely.
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3
Place in small bowl; mix in remaining ingredients.
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4
DO AHEAD: Can be made 1 week ahead.
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5
Cover and let stand at room temperature.
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6
Heat oil in large pot over medium heat.
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7
Add onions and sage; sprinkle with salt and pepper.
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8
Saute10 minutes.
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9
Add 1 1/2 cups water; cover and cook until onions are soft, about 15 minutes.
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10
Uncover; continue to cook until onions are beginning to brown and water has evaporated, about 30 minutes.
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11
Meanwhile, preheat oven to 300F.
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12
Sprinkle spice rub on large sheet of foil.
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13
Roll pork in rub, pressing to coat (some of rub will be leftover).
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14
Set pork on rack in large roasting pan.
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15
Top pork with 1/3 of onions; scatter remaining onions around pork in pan.
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16
Roast pork and onions until onions are deep brown, stirring occasionally, about 3 hours.
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17
Transfer onions from pan to medium bowl.
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18
Continue to roast pork until very tender and thermometer inserted into center registers 165F, about 2 1/2 hours longer.
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19
Transfer pork to platter.
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20
Rewarm onions in microwave at 10 second intervals and season with salt and pepper; spoon around pork.
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21
Seghesio 2005 Sangiovese (Sonoma, $25).
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22
Its hints of spice and dark fruit flavors are a slam-dunk with pork.
