Slow-Cooker Italian Pork Shoulder with Rosemary Potatoes
A simple Italian-inspired recipe for savory, tender pork braised in the slow cooker with potatoes, rosemary and tomatoes.
Ingredients
- 3½ pounds boneless pork shoulder roast trimmed of excess fat and cut into 2 equal pieces
- 1 tablespoon kosher salt
- 1 tablespoon olive oil
- 1 bay leaf
- ½ teaspoon fennel seed
- ½ teaspoon crushed red chili
- 5-6 garlic cloves smashed and roughly chopped
- 1 yellow onion peeled and sliced
- 1 ½ pounds yellow potatoes cut into 1 1/2-inch chunks
- 1 15-ounce can chopped tomatoes
- 2 tablespoons chopped fresh rosemary
- 2 tablespoons chopped fresh parsley
Instructions
- Season the pork evenly with the salt.
- Heat your slow cooker insert over medium-high heat on the stovetop for 1 minute. Add the oil and swirl to coat the pan. Sear the pork in two batches until browned on all sides. If your pot isn't stove-top safe, use a large skillet to sear the meat. Transfer the browned meat to your slow cooker.
- Add all the remaining ingredients except the parsley, nestling the potatoes in and around the pork. Cover and cook on low 8 hours, or on high for 4 hours.
- Transfer the pork to a cutting board and slice into bite size-chunks. Add to a serving dish with the potatoes.
- Skim the fat from the juices in the pot with a spoon or fat separator and pour over the pork. Sprinkle with the rosemary and parsley and serve.
Notes
- If you don't have a slow cooker, use a Dutch oven instead. Sear the pork as in step 1, then add everything except the parsley to the pot. Bake in a 300 degree oven 3-4 hours, until the meat is very tender.
- Like all hearty braised dishes, this pork tastes even better one or two days later. Serve with pasta, polenta or on a tortilla for a delicious taco.
- Serve with a simple salad and don't forget crusty bread to soak up all the tasty sauce.
Nutrition
Calories: 360kcalCarbohydrates: 23gProtein: 34gFat: 14gSodium: 797mgFiber: 3gSugar: 2g
