Ingredients
3-4 lb boneless pork shoulder or 4 1/2 bone-in
tbsp kosher salt
2 tsp black pepper
1 onion, roughly chopped
4 garlic cloves, finely minced or pressed
1/2 cup dry white wine
Preparation
Rinse the pork, pat dry, S+P it. Set in to slow cooker and scatter onion over the pork, sprinkle in garlic, and add wine. Cook until it pulls apart easily. 8 hours on low, 4 on high.
Shred meat and eat or use as directed on page 181.
