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
Rinse the pork, place on a cutting board, pat dry with paper towels and rub in the salt and pepper. Set the pork in the bowl of a slow cooker, scatter the onion over the pork, sprinkle in the garlic and add the wine. Cook until the meat easily pulls apart with a fork, about 5 hours on high or 8 hours on low.
Turn off the slow cooker and transfer the pork to a platter. Use two forks to shred the meat.
If you don’t have a slow cooker, you can braise the pork shoulder in a 325 degrees F oven for 2 1/2 to 3 1/2 hours.
Here’s 10 ways to use up that pork shoulder from my “Ten Dollar Dinners” cookbook and featured also on FoodNetwork.com.