Braised Pork with Fennel Crock Pot
Transform your weeknight meals with this luxurious and aromatic Braised Pork with Fennel Crock Pot recipe. Perfectly tender pork shoulder is slow-cooked with fragrant fennel, sweet carrots, and savory onions in a rich broth of chicken stock, dry white wine, and a touch of tomato paste. Infused with fresh rosemary and thyme, each bite bursts with comforting flavors that pair beautifully with creamy mashed potatoes, polenta, or hearty grains. This easy-to-prepare dish takes just 20 minutes of prep before your crock pot works its magic, delivering a melt-in-your-mouth dinner ideal for family meals or entertaining. Whether you're drawn to the deeply caramelized sear on the pork or the subtle anise flavor of braised fennel, this recipe is a surefire way to elevate your slow-cooker repertoire.
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Recipe Information
Ingredients
- 2 lbs Pork shoulder (boneless)
- 2 Fennel bulb
- 3 Carrots
- 1 Yellow onion
- 4 Garlic cloves
- 2 tbsp Olive oil
- 1 cup Chicken broth
- 0.5 cup White wine (dry)
- 2 tbsp Tomato paste
- 2 sprigs Fresh rosemary
- 3 sprigs Fresh thyme
- 1.5 tsp Salt
- 1 tsp Black pepper
Instructions
Trim any excess fat from the pork shoulder and season it with 1 teaspoon of salt and 0.5 teaspoon of black pepper.
Slice the fennel bulbs into thin wedges, peel and slice the carrots into thick rounds, and slice the onion into thin half-moons. Mince the garlic cloves.
Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Add the pork shoulder and sear on all sides until golden brown, about 3-4 minutes per side. Transfer the pork to the crock pot.
In the same skillet, add the fennel, carrots, and onion. Sauté for 5-7 minutes until the vegetables start to soften. Add the garlic and cook for another minute until fragrant.
Pour in the dry white wine to deglaze the skillet, scraping up any browned bits from the bottom. Stir in the tomato paste and cook for 1-2 minutes until well combined.
Transfer the sautéed vegetables and the wine-tomato mixture into the crock pot. Add the chicken broth, fresh rosemary, and fresh thyme.
Cover the crock pot with a lid and cook on low heat for 6 hours or until the pork is tender and easily shredded with a fork.
Taste and adjust seasoning with the remaining 0.5 teaspoon of salt and 0.5 teaspoon of black pepper, if necessary.
Remove the rosemary and thyme sprigs before serving.
Serve the braised pork with fennel over mashed potatoes, polenta, or your favorite grain. Enjoy!
Nutrition Facts
Calories |
2863 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 211.3 g | 271% | |
| Saturated Fat | 68.5 g | 342% | |
| Polyunsaturated Fat | 3.7 g | ||
| Cholesterol | 635 mg | 212% | |
| Sodium | 4522 mg | 197% | |
| Total Carbohydrate | 80.4 g | 29% | |
| Dietary Fiber | 26.0 g | 93% | |
| Total Sugars | 38.6 g | ||
| Protein | 175.1 g | 350% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 479 mg | 37% | |
| Iron | 16.8 mg | 93% | |
| Potassium | 5744 mg | 122% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
