You’re probably beginning to realize that while I occasionally enjoy creating a complicated meal, my stand-bys are simpler meals that have a few layers of flavor but are easy peasy to make. And I love my slow cooker. I have a small one that’s perfect for smaller meals as well as small roasts — even a chicken.

A couple of days ago, I found a pork shoulder in the freezer (that place is a constant source of surprise for me) and decided it needed to be dinner. After thawing overnight in the fridge, I slow cooked that bad boy until it was a tender, falling-off-the-bone flavor extravaganza and served it with some smashed potatoes.

Slow Cooker Pork Shoulder

One pork shoulder
1/2 cup red wine
1 teaspoon salt
1 cup of mixed sweet and hot peppers (I had a bag of pre-sliced sweet bells, jalapenos, etc. that were in the freezer. I recommend a 3 to 1 ratio of sweet to hot.)
2 cups sweet cherries

Throw it all in the slow cooker. Set on low, and go to work. It will be cooked and the flavors will be nicely incorporated by the time you get home. Serve with veggies, potatoes, etc. — whatever side speaks to you.

Any leftovers can be turned into pulled pork sandwiches. I used a gluten-free hamburger bun that I toasted on the grill with a little garlic butter before filling. I added a couple of dollops of Larrupin Red Sauce to the pork for a bit more sweetness and heat.