3 1/2 - 4 lb pork shoulder
(boneless is easier, bone-in is usually cheaper)
several cloves minced or slivered garlic
2 C dry white wine or dry vermouth
2-4 T olive oil
2 T butter
Make slits all over the meat with a knife. Insert garlic. Place in Dutch or French oven. Pour wine over. Place lid on and refrigerate for at least 5 hours or overnight. ONLY if your Dutch/French oven is enamel coated. If not, place in another pan to marinate.
Drain & discard liquid. Put meat on a plate. Wipe out the Dutch oven with a paper towel. Place over a medium heat burner and put in oil and butter. When heated, add meat and brown on all sides for 12 minutes. The liquid will turn brown.