This meltingly tender pork shoulder ragout has a savory broth that’s full of fennel.
White wine gives the stew a bright edge of acidity.
Cover and refrigerate fennel fronds.
Sprinkle pork with 3/4 teaspoon each salt and pepper.
Heat 1 tablespoon oil in a large skillet or Dutch oven over medium-high heat.
Add about half the pork and cook until brown, 4 to 5 minutes.
Transfer to the slow cooker.
Repeat with the remaining oil and pork.
Add wine to the pan and scrape up any browned bits; remove from the heat.
Sprinkle garlic, rosemary, oregano and the remaining 3/4 teaspoon each salt and pepper over the pork.
Top with the drained tomatoes and pour in the wine from the skillet.
Cover and cook for 5 hours on High or 7 to 8 hours on Low.
Stir the stew well to combine; serve garnished with the reserved fronds.
Tips
Make Ahead Tip: Prep fennel, onion and garlic; trim and cut pork.
Refrigerate in separate containers.
Equipment: 5- to 6-quart slow cooker
For easy cleanup, try a slow-cooker liner.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
