Ingredients
- 1 boneless pork shoulder about 4.b cut into 4 equal pieces
- Salt and Freshly ground pepper, to taste
- 1 T EVOO
- 2 Yellow Onions, but into 8 wedges each
- 2 Fennel Bulbs, trimmed and cut into 6 wedges each
- 3 celery stalks, cut diagonally into 3/4 inch pieces
- 1 1/2 C white wine
- 2 1/2 C Chicken Broth
- 3 T chopped fresh flat leaf parsley
- 2 Garlic Cloves
- Zest of 1 Lemon
Preparation
Step 1
Season pork with sat and pepper. Let stand at room temperature for 30 minutes.
In the stovetop-safe insert of a slow cooker over high heat, warm the olive oil until just smoking. Add the pork and brown on all sides, about 10 minutes total. Transfer to a plate. Pour off fat from the insert and return the pork to the insert.
Add the onions, fennel, celery, wine and broth to the insert and simmer on the stovetop. Transfer the insert to the slow cooker base. Cover and cook on high according to the manufacturers instructions – 4-5 hours.
Transfer the pork to a cutting board, covered loosely with aluminum foil and rest for 10 minutes. Cut pork into 1-inch pieces.
In a small bowl stir together the parsley, garlic and lemon zest. Divide the pork and vegetables among individual bowls, garnish with parsley mixture and serve immediately. Serves 6-8.