Tuscan Pork with Fennel

By nlhartman

Use lean pork and serve with fresh vegetables to make this flavorful yet healthy slow cooker dinner.

Ingredients

• 2 teaspoon(s) fennel seeds
• 1 teaspoon(s) dried rosemary
• 1 (4- to 5-pound) boneless pork shoulder (Boston butt)
• 3/4 cup(s) chicken broth
• 2 teaspoon(s) chicken base/demi-glace
• 2 pound(s) red potatoes, sliced
• 2 medium fennel bulbs, cored and cut into wedges
• 3 clove(s) garlic, chopped

Details

Servings 12
Preparation time 25mins
Cooking time 445mins
Adapted from delish.com

Preparation

Step 1

In small bowl, combine fennel seeds, rosemary, and 1/2 teaspoon each salt and pepper. Cut boneless pork shoulder (Boston butt) into 4 equal pieces. Season with rub mixture.

In 6- to 7-quart slow cooker bowl, whisk together chicken broth, base/demi-glace, and 1/4 teaspoon each salt and pepper; add potatoes, fennel, and garlic. Place meat on top of vegetables in slow cooker bowl.

Cover and cook 7 hours on high or 10 hours on low, or until very tender. Transfer meat to cutting board. Skim and discard fat from cooking liquid.

Slice pork and serve with vegetables. Drizzle with cooking liquid. Garnish with chopped fennel fronds, if desired.