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extra-virgin olive oil pork shoulder salt onion garlic celery stalk fennel seeds red wine tomatoes polenta
Viewed: 53 - Published at: 6 years agoIngredients
- 2 tablespoons extra-virgin olive oil
- 2 1/2 pounds boneless pork shoulder
- Coarse salt and freshly ground pepper
- 1 large onion, finely chopped
- 3 garlic cloves, minced
- 1 celery stalk, finely chopped
- 3/4 teaspoon fennel seeds
- 1/2 cup dry red wine
- 1 can (28 ounces) crushed tomatoes
- Cooked polenta, for serving
- Finely grated Parmigiano-Reggiano, for serving
Method
- 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.
