All-Purpose Pork Shoulder

  • Level: Easy
  • Total: 5 hr 10 min
  • Prep: 10 min
  • Cook: 5 hr
  • Yield: 8 servings
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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


  1. 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.
  2. Turn off the slow cooker and transfer the pork to a platter. Use two forks to shred the meat.
  3. 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.
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