• 3–4 pounds boneless pork shoulder/butt
• 1/2 teaspoon cracked black pepper
• 4 tablespoons butter, cut into cubes
• 1 yellow onion, peeled and sliced
• 6 cloves garlic, peeled and smashed
• 1 lemon, peeled and juiced
• 3 tablespoons butter, softened
• 2 tablespoons sage, chopped
• 1–2 tablespoons dijon mustard
• Salt and pepper, to taste