wine braised pork shoulder

Brasing is my newly found love. I have learnt that several different braising techniques co-exists: but I like to stick with what works best for me.
Basically the trick is searing off the meat gently on a fry pan in order to trap all the juices inside, and then proceed to slow cook either in the oven (ideally with a cast iron braiser or a dutch oven). I also had brilliant results with a slow cooker (crockpot).

Here's my recipe for 4 servings:
400gr pork shoulder
vegetable stock
1 garlic clove (crushed)
1/2 litre of red wine
mixed dry herbs
pinch of flour
olive oil or butter
Freshly ground black pepper

Marinate the meat overnight in the refrigerator, soaking it in red wine and garlic.
Thye following day filter the wine and set aside.
Pat dry and meat and gently massage it with either olive oil or butter, then rub in the herbs and black pepper.
Sprinkle a little flour throughout the pork shoulder, this will help thickening the edges for better searing.
Heat the olive oil in a fry pan and brown the meat each side. Be careful not to burn it! The better the searing the tender the meat will be, so this is worth the extra care :)
Add the vegetable stock and the wine you had set aside and remember NOT TO cover the meat with the liquid as it needs to poach gently.
Cook on low for 20 mins then transfer everything in the crockpot for about 3 hours on high.

The meat will be so tender and the wine gravy will have thickened by then.
Once cooked, let the pork rest on a cutting board before carving...

I normally served this dish with polenta patties, crunchy veggie and roast potatos..