Italian Braised Pork

Ingredients:

• 2 tablespoons olive oil

2 1/2 pounds boneless pork shoulder

Coarse salt and pepper

1 large yellow onion, diced small

3 cloves garlic, minced

1 stalk celery, diced small

3/4 teaspoon fennel seeds

1/2 cup dry red wine, such as Cabernet Sauvignon or Merlot

1 can (28 ounces) crushed tomatoes

4 cups prepared couscous, for serving (or pasta, or rice)

 

 

Step 1

In a large skillet, heat oil over medium-high. Season pork with salt and pepper and cook, turning occasionally, until browned on all sides, about 8 minutes. Transfer pork to a 5- to 6-quart slow cooker. Reduce heat to medium and add onion, garlic, celery, and fennel seeds to pan; cook until onion is softened, about 4 minutes.

Step 2

Add wine and cook, scraping up browned bits with a wooden spoon, until reduced by half, about 2 minutes. Add to slow cooker along with tomatoes. Cover and cook on high until pork is very tender, 4 hours (or 8 hours on low).

Step 3

Transfer pork to a cutting board. With two forks, shred meat into bite-size pieces, discarding any large pieces of fat. Skim fat off sauce and discard. Return shredded pork to slow cooker and stir to combine. (To store: Cool, cover, and refrigerate up to 3 days.) Serve over couscous, rice or pasta.

 

 

*Courtesy of:  http://www.marthastewart.com/965070/italian-braised-pork?czone=food%2Fcomfort-foods-center%2Fcomfort-foods-dishes&gallery=274310&slide=965070&center=854190