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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!
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
- Rinse the pork and pat dry with paper towels.
- Place the pork onto a cutting board and rub the salt and the pepper into the pork.
- Place the pork into the bowl of a slow cooker.
- Sprinkle the onion and the garlic over the pork.
- Pour the wine into the slow cooker.
- Cover and cook the pork until the meat easily pulls apart with a fork, about 5 hours on high or 8 hours on low.
- Transfer the pork to a platter.
- Use two forks to shred the pork.
- Serve.
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