Italian Pork Shoulder

prep 15 minutes, cook 4–5 hours
× 6
This pork shoulder is super easy to make, and turns out a savory meal whenever you're ready to sit down to eat. The combination of fennel and balsamic vinegar adds a flavorful bit of interest to the rich base of tomato and onions.

1

  • 3 lb
    pork shoulder
  • 2 tbsp
    italian seasoning
  • ½ tsp
    red pepper flakes
  • 2 tsp
    salt
  • 1 tsp
    black pepper
Mix the seasonings in a small bowl. Rub all over the roast until complete coated.

2

  • 2 tbsp
    safflower oil
  • 5 tsp
    garlic (minced)
Pre-heat the oil in a heavy-bottomed skillet until shimmering hot. Add the garlic and sautée on high heat until it begins to brown. Using a pair of tongs, sear the roast on all sides until evenly browned and coated with the garlic. Then place into the slow-cooker.

3

  • 1 cup
    onion, yellow (diced)
  • 1 cup
    fennel bulb (diced)
  • ¼ cup
    vinegar, balsamic
Sautée the onions and fennel in the same skillet until golden and translucent (adding more oil, if necessary). Add the balsamic vinegar and deglaze the pan. Continue until the volume of liquid has been reduced by half.

4

  • 28 oz
    tomatoes, caned whole peeled
  • ½ cup
    carrot (chopped)
Add the onions, fennel, tomatoes and carrot to the slow cooker with the pork. Set the cooker to high until it starts to simmer, and then turn back to low. Cook until the pork falls off the bone and shreds easily with a fork (4–5 hours).

http://justcook.butcherbox.com/fennel-tomato-italian-pork-shoulder
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