Garlic-Braised Pork Shoulder

This is how I always cook pork shoulder to use for everything as the author suggests except that water is boring. I use wine and vegetable or chicken stock.

After browning everything, could this be put in a slow cooker to finish?

I agree water is boring. I usually use beer, but when I was out I used ginger beer. Wow what a great result. I package in serving sizes and freeze. Then add BBQ, salsa, or none sauce when served.

Believe it or not, I always do my pork shoulder uncovered, no additional liquid. I cook low and slow (250-ish) usually overnight. The entire exterior is crunchy and nicely browned with a good amount of natural juices at the bottom of the pot. The interior is just as the author described---falling apart tender, succulent, and wobbly. I am going to try the seasoning and garlic in this recipe because it sounds amazing...but use my uncovered method.

Pork shoulder in the slow cooker is fabulous. I buy the pork shoulder and slice it thickly, brown it and add it to the crock pot over and between garlic, and sliced onions. Add a large can of marzano (preferably) tomatoes cut roughly. Add whatever other herbs you like ( like rosemary, parsley) and go away, leaving it to simmer in the crock pot for at least 4 hours or so on high until it falls apart.

The pork is browned whole, not cubed. Nevertheless, browning "caramelizes the natural sugars in the meat and brown the proteins, forming a rich brown crust on the surface of the meat that amplifies the savory flavor of the finished dish..."

Start early and set the oven at 225 F. Use apple cider vinegar or wine or beer to deglaze the dutch oven and substitute some type of stock for water, chicken, vegetable both work well, home made is best but store bought, low sodium is fine too. I prefer bone-in shoulder or butt. Cook for six plus hours at the lower temp. You will know it's ready by temp of meat at about 165 F or more AND meat easily separates with a fork.

Can this same procedure be used with a lamb shoulder?

Yes, correct - it is possible to cook something completely different.

From how it reads to me, "Add the garlic, cut-sides down, and cook until golden brown, 2 to 4 minutes." and then later, "Use tongs to squeeze the garlic halves until the cloves pop out into the braising liquid. Discard the garlic peels and herb sprigs.", It's just like preparing garlic for roasting. Cut the top of the garlic head off to expose the tops of the cloves and it will season the pan when you place it in there for the 2-4 minutes and then remove it.

searing meat does not "seal in the juices" - this is a food myth. searing/browning adds flavor.

Browning\ before slow cooking provides a sweet/smoky caramel flavor while also searing\sealing the internal juices to provide a flavorful juicy meat in the end. It isn't necessary per say but it does enhance the dish considerably.

Water is not boring. It allows the flavor of the pork and garlic to shine.

Sure. Brown the garlic and then meat as directed. (If you need to cut the meat to fit it in your pot, cut into large chunks.) Return the meat and garlic to the pot with the herb(s) and 1-1.5 cups stock or water. Add some salt to taste. Cook at high pressure for 40 minutes. Either release the pressure immediately or let in depressurize on its own (I never find that it really matters, claims otherwise notwithstanding).

"All About Braising: The Art of Uncomplicated Cooking" by Molly Stevens