Tuscan Pork with Fennel

Crockpot Cooking

 Tuscan Pork with Fennel

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IngredientsTuscan Pork with Fennel Crockpot

2 teaspoons fennel seeds

  • 1 teaspoon dried rosemary
  • 1 (4 – 5 pounds) boneless pork shoulder (Boston butt)
  • 3/4 cups chicken broth
  • 2 teaspoons chicken base/demi-glace
  • 2 pounds red potatoes, sliced
  • 2 medium fennel bulbs, cored and cut into wedges
  • 3 garlic cloves, chopped Tuscan pork with fennel


  1. In a small bowl, combine the fennel seeds, Rosemary, and 1/2 teaspoon each salt and pepper. Cut boneless pork shoulder (Boston butt) into 4 equal pieces. Season with rub mixture.
  2. In a 6 – 7 quart slow cooker bowl, whisk together chicken broth, base/demi-glace and 1/4 teaspoon each salt and pepper; add potatoes, fennel, and garlic. Place meat on top of the vegetables in slow cooker bowl.
  3. Cover and cook 7 hours on high or 10 hours on low, or until very tender. Transfer meat to cutting board. Skim and discard fat from cooking liquid.
  4. Slice pork and serve with vegetables. Drizzle with cooking liquid. Garnish with chopped fennel fronds, if desired
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