COOKING RECIPES

SLOW COOKER ITALIAN BRAISED PORK

SLOW COOKER ITALIAN BRAISED PORK – Crushed tomatoes, red wine, and fennel seeds lend an Italian flavor to this tender pork shoulder recipe. Polenta is the most natural accompaniment, but pasta and couscous are also excellent choices. Serving it with red wine, on the other hand, is (almost) mandatory.

SLOW COOKER ITALIAN BRAISED PORK

INGREDIENTS NEEDED:

— 2 tablespoons extra-virgin olive oil

— 2 1/2 pounds boneless pork shoulder

— Coarse salt and freshly ground pepper

— 1 large onion, finely chopped

— 3 garlic cloves, minced

— 1 celery stalk, finely chopped

— 3/4 teaspoon fennel seeds

— 1/2 cup dry red wine

— 1 can (28 ounces) crushed tomatoes

— Cooked polenta or pasta for serving

— Finely grated Parmigiano-Reggiano, for serving

RECIPE INSTRUCTIONS:

Preheat a 5-to 6-quart slow cooker.

Heat the oil in a large skillet over medium-high heat. Season the pork with salt and pepper to taste. Cook, turning occasionally, until all sides are browned, about 8 minutes. Place the pork in the slow cooker.

Reduce heat to medium; add onion, garlic, celery, and fennel seeds to skillet; cook for 4 minutes, or until onion is softened. Pour in the wine. Cook for 2 minutes, scraping up browned bits with a wooden spoon, until reduced by half. Combine with the tomatoes in the slow cooker. Cover and cook on high for 4 hours, or until the pork is very tender (or on low for 8 hours).

Place the pork on a cutting board. Shred the meat into bite-size pieces with two forks, discarding any large pieces of fat. Remove the fat from the sauce. Stir the shredded pork back into the slow cooker.

PLATING AND PRESENTATION:

Serve over polenta or pasta

More recipes :

POMPANO DUARTE RECIPE

IRISH STOUT LAMB STEW

JERK STEAK & SHRIMP OVER YELLOW RICE

LOADED BAKED POTATO SALAD

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