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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
Ingredients
- 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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https://basilmomma.com/2013/04/slow-cooker-italian-pork.html/All Rights Reserved; Basilmomma (www.basilmomma.com) – This recipe may not be distributed, sold or used for any commercial purpose (including sharing on social media platforms). The ONLY authorized use is by to share an IMAGE ONLY along with a link to the blog post on basilmomma.com where the recipe can be found.
