WHAT'S FOR LUNCH or DINNER? DUTCH OVEN SLOW ROASTED PORK

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.

Put lid on top and place in a preheated oven of 325°. Bake for 3 to 4 hours or until pull apart tender. Shred before serving.