Gary calls this dish "meat butter." It's so rich and tender, it seriously falls off the bone and literally melts in your mouth.
Zesty, Slow Cooker Pork
3 – 3.5 lb. pork butt (pork shoulder)
Kosher salt and black pepper
2 tbsp. olive oil
1 onion, chopped
4 cloves garlic, diced
½ cup sweet red wine, such as Port or Marsala
½ cup beef stock
½ - 1 diced jalapeno pepper
1 tbsp. Worcestershire sauce
½ teaspoon grated ginger
Preheat slow cooker on low. Season pork butt liberally with salt and pepper. Heat olive oil in a medium size skillet over medium heat. Brown pork butt on all sides (about 10 minutes). Remove meat and transfer to slow cooker. Drain all but about 1 tablespoon oil from skillet. Add onions and cook until tender, about 5 minutes. Add garlic, and cook for 1 minute. Add wine to deglaze pan, scraping off bits and stirring for about a minute. Add broth, Worcestershire sauce, jalapenos, and ginger. Season to taste. Transfer broth mixture to crock pot, pouring over pork butt. Cover, and cook for 8 hours on low (or 4-5 hours on high), adjusting seasoning as meat cooks if desired.
Tip: The pork butt will produce a good amount of fat as it cooks. When meat is done, carefully remove from slow cooker. With a slotted spoon, remove onions from broth. Use a fat separator to lighten up the broth.
