Gather Sage, Oregano, Parsly, Rosemary, Thyme.
Pinch herb leaves off and place in mini chopper.
Add salt and pepper.
Transfer herb flour mixture to a plastic bag.
Pull out several knives and sharpen.
These instructions are for two of these roasts; 12 lbs of meat.
Trim off the large fat layer.
Trim out the fatty, nasty globs.
Section into large pieces going with the grain. Save the bone.
Coats the meat pieces and place into a large heavy vessel that can be tightly covered.
1/2 hour on high heat. 1/2 hour on medium heat. 6+ hours at 250-300.
Raise vessel off grill.
Finish roasting, ready for pulling or serving.
Large pieces removed for pulling.
Shred by pulling apart with forks.
Add BBQ sauce sparingly.