A flavorful slow cooker dinner served with a fresh bean salad paired with an unoaked Chardonnay or Garnacha
Season the pork generously with salt and pepper. In a large frying pan over medium-high heat, add 2 tablespoons olive oil. When the oil is hot, add the pork pieces in batches, searing all sides until browned. Transfer the pork with tongs to the slow cooker.
Return frying pan to medium-high heat and add remaining 1 tablespoon olive oil. When the oil is hot, add the onion and thyme and sauté until the onion is golden, about 5 minutes. Add the garlic cloves and rosemary and sauté for 1 minute. Add the red wine and vinegar and stir. Transfer to the slow cooker and pour over the pork. Add the chicken stock to the slow cooker and stir to combine. Cover the slow cooker and cook on the low setting for 5 hours. If possible stir a few times during the first 2 hours.
Serve with White and Green Bean, Red Onion Salad, recipe follows.