Slow Cooker Variation: In a 5-quart or larger slow cooker, combine the meat with any vegetables and the liquid. Cover and cook on HIGH for 5 to 6 hours or LOW for 8 to 10 hours.

Heat the oven to 450 degrees. Using a mortar and pestle, crush the garlic and fennel seeds and mix them together. Add the salt, pepper and chiles and combine.

If the pork roast is your main dish, you’ll want to cook between a ½ pound to a pound of meat per adult. If you’re making tacos or pulled pork with your roast, you could probably get away ...

Decrease heat and cook, skimming any remaining fat from the top, until the liquid is reduced to between one-fourth and one-third of the original volume, about 10 minutes.

Set pork shoulder on rack and transfer to oven. Pour wine and 2 cups water into baking sheet and roast shoulder until meat is pulling away from the bone and skin is very dark, 9-10 hours ...

Remove the roast from the oven. Raise the oven temperature to 375 F. Using tongs, separate the pork into about 8 large, rustic chunks; spread the meat out on the pan.

Slow Cooker Variation: In a 5-quart or larger slow cooker, combine the meat with any vegetables and the liquid. Cover and cook on HIGH for 5 to 6 hours or LOW for 8 to 10 hours.

If the pork roast is your main dish, you’ll want to cook between a ½ pound to a pound of meat per adult. If you’re making tacos or pulled pork with your roast, you could probably get away ...