- 1 3-to-4-pound boneless pork shoulder (or 4 1/2-pound bone-in pork shoulder)
- 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.
Photograph by Kat Teutsch