Ingredients
- 4-5 pounds pork shoulder (boneless is easier), cut in 1.5” cubes
- Salt and pepper
- 2 x 1.5 tsp olive oil
- 1 onion, diced
- 1 fennel bulb, sliced thin
- 8 oz mushrooms (optional)
- 5 cloves garlic, coarsely chopped
- 2 tsp fennel seeds
- ½ cup red wine
- 28 oz can of crushed tomatoes
- Chef’s choice of noodles, rice, potatoes or favorite starch
- Grated Parmesan cheese
- Heat one portion of olive oil in a large skillet over medium-high heat
- Add onion and sliced fennel, cook until it begins to brown, about 6-8 minutes, then transfer to the slow cooker
- Reheat skillet and add the other portion of oil
- If mushrooms are desired, add and cook until brown, about 6 minutes
- Add garlic and fennel seeds, cook for 2 minutes
- Add wine and cook until the volume is reduced in half, making sure to get all the tasty scrapings off the bottom of the pan
- Transfer the contents of the skillet to the slow cooker
- Add the pork and top with tomatoes
- Cook covered on low for 6-8 hours
- Discard excess fat
- Serve over your choice of starch, topped with Parmesan cheese
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjR9sD4pGGOZpmQ0eXRgqXsvzfbfJ382K0rwUOmxSZ_chlljJV1_tTI_N9LZ4ooDnORmEb5UTtvKHAVo8fmDXW0R5bBqyuaCtel8eRqKr6i1nw9BE3_lAePZztYW0Q87sU57Q_XVuRT1A5o/s640/IMG_20171204_184109.jpg)
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