Somebunny
Executive Chef
Here's what I did....I seasoned and browned a pork shoulder roast in my Dutch oven, I threw in some garlic cloves and 1/2 a chopped onion and then gave it a couple of splashes of white wine and popped it in the oven. When I checked on it about 2 hours later, the liquid was thick like gravy WTHeck? Anyone ever have this happen?