3 pounds boneless pork shoulder, cut into 2-inch pieces
3 tablespoons olive oil
3 large onions, chopped
2 large celery ribs, chopped
1 cup dry white wine
3 tablespoons balsamic vinegar
3 large carrots, cut into 1-inch chunks
1/2 cup golden raisins (I used dried cranberries)
Pat the pork dry with paper towels. Sprinkle the meat with salt and pepper to taste.
In a large, heavy skillet, heat the oil over medium-high heat. Add the pork, without crowding the pan. Brown the meat on all sides and transfer it to the slow cooker.
When all the meat has been browned, reduce the heat to medium. Add the onions and celery to the skillet and cook, stirring frequently, until golden.
Add the wine and vinegar and bring it to a simmer. Transfer the onion mixture to the slow cooker. Add the carrots and raisins. Cover and cook on low for 6 hours, or until the pork is tender. Serve hot.
Great with rice or polenta.