BRAISED PORK WITH FENNEL (SLOW COOKER)

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.