Italian Braised Pork

Italian Braised Pork

I am upset that Everyday Food is now only an insert in Martha Stewart Living. I relied on it so much for quick, new, & seasonal recipes. I just received my first issue as an “insert”- and my husband requested this dish. I doubled the recipe- which barely fit into my giant slow cooker- and some of the sauce boiled over…. We ate it one night over pasta, and the next over polenta with parmesan. We preferred it with the salty & cheesy polenta. This dish required a lot of seasoning with salt and pepper after cooking.

  • Yield: Serves 4
  • 2 tablespoons olive oil
  • 2 1/2 pounds boneless pork shoulder
  • Coarse salt and pepper
  • 1 large yellow onion, diced small
  • 3 cloves garlic, minced
  • 1 stalk celery, diced small
  • 3/4 teaspoon fennel seeds
  • 1/2 cup dry red wine, such as Cabernet Sauvignon or Merlot
  • 1 can (28 ounces) crushed tomatoes
  • 4 cups prepared couscous, for serving
  1. In a large skillet, heat oil over medium-high. Season pork with salt and pepper and cook, turning occasionally, until browned on all sides, about 8 minutes. Transfer pork to a 5- to 6-quart slow cooker. Reduce heat to medium and add onion, garlic, celery, and fennel seeds to pan; cook until onion is softened, about 4 minutes.
  2. Add wine and cook, scraping up browned bits with a wooden spoon, until reduced by half, about 2 minutes. Add to slow cooker along with tomatoes. Cover and cook on high until pork is very tender, 4 hours (or 8 hours on low).
  3. Transfer pork to a cutting board. With two forks, shred meat into bite-size pieces, discarding any large pieces of fat. Skim fat off sauce and discard. Return shredded pork to slow cooker and stir to combine. (To store: Cool, cover, and refrigerate up to 3 days.) Serve over couscous. (polenta or noodles)

Tasty Tip:
Take a few minutes to brown the pork and saute the other ingredients before adding them to the slow cooker — it gives the dish deep flavor.

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About Josette@thebrookcook

I live in Stony Brook, New York on Long Island. I love garlic and baking. My hobby (and love) is to try new recipes. My favorite recipe resources include The New York Times, Food and Wine, Bon Appetit, and Martha Stewart Living. Enjoy!

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