Author Notes: Reprinted from Martha Stewart’s Slow Cooker. Copyright © 2017 by Martha Stewart Living Omnimedia, Inc. Photographs copyright © 2017 by Stephen Kent Johnson. Published by Clarkson Potter/Publishers, an imprint of Penguin Random House LLC.
Crushed tomatoes, red wine, and fennel seeds give this tender pork shoulder recipe its decidedly Italian accent. Polenta makes the most natural accompaniment, although pasta and couscous are also good options. Serving it with red wine, however, is (almost) non-negotiable. —Food52
Food52 Review: Featured in: 10 Slow-Cooker Recipes Made for Fall TV Binges. —The Editors
Prep time: 10 min
Cook time: 8 hrs
tablespoons extra-virgin olive oil
pounds boneless pork shoulder
Coarse salt and freshly ground pepper
large onion, finely chopped
garlic cloves, minced
celery stalk, finely chopped
teaspoon fennel seeds
cup dry red wine
can (28 ounces) crushed tomatoes
Cooked polenta, for serving
Finely grated Parmigiano-Reggiano, for serving
- Preheat a 5-to 6-quart slow cooker.
- In a large skillet, heat oil over medium-high. Season pork with salt and pepper. Cook, turning occasionally, until browned on all sides, about 8 minutes. Transfer pork to the slow cooker.
- Reduce heat to medium; add onion, garlic, celery, and fennel seeds to skillet; cook until onion is softened, about 4 minutes. Add wine. 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 on low for 8 hours).
- Transfer pork to a cutting board. Using two forks, shred meat into bite-size pieces, discarding any large pieces of fat. Skim fat off sauce. Return shredded pork to slow cooker and stir to combine. Serve over polenta, sprinkled with cheese.
- This recipe is a Community Pick!