Lately, we have been going grocery shopping with no list and no menu plan in mind at all. We just pick up the fruit and other tid-bits that we want for the week and then just buy up three cuts of meat that are on sale and/or look good. Once we get the groceries home, I look through all of our veggies and pantry goods to figure out what I can make with what I picked up.
A couple of weeks ago, I had purchased a really nice shoulder of pork and cut it in half since the whole shoulder was really too much for one meal, and froze it. Today, we got it out and whipped up this incredibly simple roast pork.
The best part about it, is that you can make any sides you want for it – just work with what you have and see what comes together. We served ours alongside some rice and a completely random melange of veggies that we had in the fridge. For the leftovers, I boiled some carrots and peas and this made a hearty meal for a few days. I even took the last of the pork and made a sandwich out it with some red onion marmalade on top – delicious!
- 1 3-to-4-pound boneless pork shoulder (or 4 1/2-pound bone-in pork shoulder), fresh or frozen
- 1 tablespoon kosher salt
- 2 teaspoons ground black pepper
- 1 large 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.