Pork shoulder in the slow cooker:
First layer was onion slices and baby carrots, then add a cup of white wine (apple juice w a splash of apple cider vinegar would work as well). Cut the skin and most of the fat off of a 6 pound pork shoulder. This one fought me until I tried holding the knife like a bow (thank goodness for violin lessons as a child) and then it sliced right off. The pork laid on top of the carrots and onions, fatty side up, and it was heavily sprinkled with salt, pepper and thyme and garlic cloves jammed into slits the fat. Finally, topped with 3 bay leafs and baby gold potatoes (if using larger potatoes, slice in half). Cook on low, 8 hours.