Garlic-Studded Pork Shoulder
- 1 boneless pork shoulder, about 5 lb.
- 10 garlic cloves, sliced 1/4 inch thick
- Salt and freshly ground pepper, to taste
- 1 Tbs. finely chopped fresh thyme
- 2 tsp. finely chopped fresh rosemary
- 5 Tbs. finely chopped fresh flat-leaf parsley
- 2 Tbs. olive oil
- 1/2 cup white wine
- 3/4 lb. parsnips, peeled and cut into 2-inch pieces
- 1 lb. turnips, peeled and quartered
- 1 1/2 lb. Granny Smith apples, cored and cut into eighths
- 2 cups apple cider
In the stovetop-safe insert of a slow cooker over medium-high heat, warm the remaining 1 Tbs. olive oil. Add the pork and brown on all sides, about 10 minutes. Transfer to a plate. Pour off the fat from the insert and set over medium-high heat. Add the wine and simmer for 2 minutes. Add the parsnips, turnips and apples, and place the pork on top. Add the cider and bring to a boil.
Place the insert on the slow-cooker base. Cover and cook on high according to the manufacturer's instructions until the vegetables and pork are tender, 3 1/2 to 4 hours. Transfer the pork to a cutting board and cover loosely with aluminum foil. Using a slotted spoon, transfer the vegetables and apples to a platter.
Skim the fat off the sauce. Set the insert over high heat and simmer the sauce until slightly thickened, 8 to 10 minutes. Pour the sauce into a sauceboat.
Cut the pork into slices 1/4 inch thick and arrange on a platter. Pour some of the sauce over the meat and garnish with the remaining 1 Tbs. parsley. Pass the remaining sauce alongside. Serves 10 to 12.