I am telling you the editors and contributors of Everyday Food really hit a home run in their March issue. I have pretty much made everything in it and loved it all.
One example is this Italian Pork. I quickly assembled this and get it into the slow cooker before work. We came home to a house full of the aroma of a complete meal. Nothing is better than that on a cold day in Indiana ????
Served over Israeli Couscous
Slow Cooker Italian Braised Pork
From Everyday Food March 2013
Save RecipeIngredients
- 2 TB olive oil
- 2 1/2 lb boneless pork shoulder
- 1 large red onion, diced small
- 3 cloves garlic, minced
- salt/pepper
- 1 stalk celery, diced small
- 3/4 tsp fennel seeds
- 1/2 C dry red wine such as Cabernet
- 1 28 oz can of crushed tomatoes ( I used Red Gold)
- I added 2 TB of tomato paste
- I also added 2 TB of fresh basil
- 1 tsp of dried oregano
Instructions
- In a large skillet, heat oil over medium-high heat.
- Season pork with S/P and brown the meat on all sides in the hot skillet.
- Remove from pan and place in the bowl of a large crock pot.
- In the skillet add onion, garlic, celery and fennel seeds to pan.
- Saute until fragrant and translucent, about 4 minutes.
- Add the tomato paste and incorporate.
- Add wine and cook, scraping the bottom of the pan, until reduced by half.
- Add to slow cooker along with the tomatoes.
- Cover and cook on high until tender-4 hours (or 8 hours on low).
- Transfer pork to cutting board to shred, then return to sauce.
- Serve over couscous or pasta.
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