Best Braised Pork With Fennel Crock Pot Recipes

Braised Pork With Fennel (Crock Pot) image

Provided by Outta Here

Categories Pork

Time 6h30m

Yield 6 serving(s)

Number Of Ingredients 14

4 lbs pork shoulder
2 tablespoons olive oil
1 medium onion, peeled and sliced
1 fennel bulb
1 cup cider vinegar
3 tablespoons Splenda sugar substitute (or sugar, if not diabetic)
1 cup canned tomato, drained and diced
1 cup chicken broth
1 teaspoon chicken bouillon granule
2 garlic cloves, peeled and crushed
1/2 teaspoon dried thyme
1/2 teaspoon red pepper flakes, to taste
2 tablespoons cornstarch, mixed with
2 tablespoons cold water

Steps:

Slice off root end of fennel and discard. Slice bulb and some of the green stems and leaves. Save some of the feathery leaves for garnish.
In a large, heavy skillet, sear the pork in the oil over medium-high heat until it's brown all over, about 20 minutes. Transfer the pork to the crock pot.
Pour off all but about 1 tablespoon of fat from the skillet and reduce the heat to medium-low.
Sauté the onion and fennel until just a little golden. Transfer them to the crock pot.
In a bowl, mix together the vinegar and Splenda. Pour the mixture over the pork. Add the tomatoes.
In a bowl, mix together the broth and bouillon until the bouillon dissolves. Stir in the garlic, thyme, and red pepper. Pour this over the pork.
Cover the crock pot, and cook on low for 6-8 hours.
Remove the pork from the crock pot and place it on a serving platter. Using a slotted spoon, scoop out the vegetables and pile them around the pork. Cover the platter with foil and put it in a warm place.
Turn crock pot to high and stir cornstarch mixture into liquid and heat until thickened slightly.
Chop some of the fennel leaves and sprinkle over roast and veggies. Slice meat and serve with sauce.

Nutrition Facts : Calories 807.9, Fat 59.4, SaturatedFat 19.6, Cholesterol 214.8, Sodium 481.6, Carbohydrate 9.7, Fiber 2, Sugar 2.1, Protein 53.9

Braised Pork With Fennel (Slow Cooker) image

Provided by Mikekey *

Categories Pork

Time 6h30m

Number Of Ingredients 15

4 lb pork shoulder roast (boneless and tied)
2 Tbsp olive oil
1 medium yellow onion, peeled and sliced
1 large fennel bulb
1 c apple cider vinegar
3 Tbsp sugar
1 can(s) (15 oz) diced tomatoes, drained
1 c chicken broth
1 tsp chicken bouillon granules (or 1 bouillon cube, crumbled)
2 clove garlic, peeled and crushed
1/2 tsp dried thyme
1/2 tsp red pepper flakes
3 Tbsp cornstarch
3 Tbsp cold water
salt and pepper, to taste

Steps:

1. Slice off root end of fennel and discard. Slice bulb and some of the green stems and leaves. Save some of the feathery leaves for garnish.
2. In a large, heavy skillet, sear the pork in the oil over medium-high heat until it's brown all over, about 20 minutes. Transfer the pork to the slow cooker.
3. Pour off all but about 1 tablespoon of fat from the skillet and reduce the heat to medium-low. Sauté the onion and fennel until just a little golden. Transfer them to the slow cooker.
4. In a small bowl, mix together the vinegar and sugar. Pour the mixture over the pork. Add the tomatoes.
5. In a bowl, mix together the broth and bouillon until the bouillon dissolves. Stir in the garlic, thyme, and red pepper. Pour this over the pork.
6. Cover the slow cooker, and cook on low for 6-8 hours.
7. Remove the pork from the slow cooker and place it on a serving platter. Using a slotted spoon, scoop out the vegetables and pile them around the pork. Cover the platter with foil and put it in a warm place.
8. Turn slow cooker to high and stir cornstarch mixture into liquid and heat until thickened slightly. Taste for seasoning and add salt and pepper, if needed.
9. Chop some of the fennel leaves and sprinkle over roast and veggies. Slice meat and serve with sauce.