Remove all fat from the pork and shape the meat to tie with a string.
Heat up the butter and EVOO in a large saucepan. Cook the onion, pancetta and garlic in that pan for 3 minutes.
Put the pork in the pan and keep cooking until fully browned.
Mix the water and heavy cream and pour it in. Add in all the herbs and cook on low flame for 90 minutes. If the liquid reduces before the pork is done cooking add more liquid.
Remove pork and slice neatly with the reserve liquid poured over.