Ugh, the Sunday blues. Knowing that the workweek will be starting up in earnest once again, it can really get you down. Well, there’s only one cure for that! This Sunday-Blues Baked Pork Shoulder. Tender, juicy, savory, filled with fragrant garlic and braised for hours in white wine for a touch of crispness and sweetness, Sunday-Blues Baked Pork Shoulder sends frowns packing and leaves smiles in its wake! Let the slow cooker do the work for you while you just bask in the flavors!
Ingredients
- 1 (4-pound) pork shoulder, boneless
- 1 tablespoon kosher salt
- 2 teaspoons ground black pepper
- 1 onion, roughly chopped
- 4 cloves garlic, finely minced or pressed through a garlic press
- 1/2 cup dry white wine
Directions
Step 1 –Rinse the pork and pat dry with paper towels.
Step 2 –Place the pork onto a cutting board and rub the salt and the pepper into the pork.
Step 3 –Place the pork into the bowl of a slow cooker.
Step 4 –Sprinkle the onion and the garlic over the pork.
Step 5 –Pour the wine into the slow cooker.
Step 6 –Cover and cook the pork until the meat easily pulls apart with a fork, about 5 hours on high or 8 hours on low.
Step 7 –Transfer the pork to a platter.
Step 8 –Use two forks to shred the pork.
Step 9 –Serve.
