By Grocery List Plus Editorial Staff | Published on June 9, 2026
Serves 8
480 cal · 315 min
All-Purpose Pork Shoulder
Recipe GLPR959c676185eff5
A tender, succulent slow-cooked pork shoulder that shreds easily and can be used in countless dishes. Seasoned simply with salt and pepper, then braised with onion, garlic, and white wine until fall-apart tender. Perfect for tacos, sandwiches, salads, or served on its own.
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Ingredients
3 to 4 pound boneless pork shoulder (or 4.5 pound bone-in pork shoulder)
1 tablespoon kosher salt
2 teaspoons ground black pepper
1 medium onion, roughly chopped
4 cloves garlic, minced
1/2 cup dry white wine
Directions
Rinse the pork shoulder under cool water and pat completely dry with paper towels. Place on a cutting board and season all sides generously with the kosher salt and black pepper, rubbing the seasonings in evenly.
Transfer the seasoned pork to the bowl of a slow cooker. Scatter the chopped onion over and around the pork, sprinkle the minced garlic over the top, and pour in the dry white wine.
Cover the slow cooker and cook on high for about 5 hours, or on low for about 8 hours, until the pork is so tender that it easily pulls apart when tested with a fork.
Turn off the slow cooker and carefully transfer the cooked pork to a large platter or cutting board. Using two forks, pull and shred the meat into bite-sized pieces, discarding any excess fat if desired. The meat will fall apart very easily.
Alternatively, if you do not have a slow cooker, you can braise the pork shoulder in a preheated 325°F oven. Place the seasoned pork with onion, garlic, and wine in a covered heavy-bottomed pot or Dutch oven, and cook for 2.5 to 3.5 hours until the meat is tender enough to shred easily with forks. The exact time depends on the size of your roast.
Comments
This is a straightforward braise that delivers real value in Charlotte: pork shoulder runs $1.50–$2 per pound at any major chain, and a 6–8 pound cut yields eight servings at roughly $2–$2.50 per plate. The ingredient list is bulletproof—onion, garlic, salt, pepper, and white wine are staples at Harris Teeter, Food Lion, Publix, Walmart, ALDI, and Kroger. The stated 315 minutes (5 hours 15 minutes) is honest for a low-and-slow braise; there's 10–15 minutes of active prep (trim and season), then it sits largely unattended in the oven. It reheats beautifully, making it ideal for a weeknight cook-once-eat-twice household. The only real limitation is that it's not a quick dinner and the recipe name obscures what you're actually making—pork braise, pulled pork, carnitas-adjacent—so a first-timer might be unclear on the intended final form or serving style.
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