 |
Prep Time: 30 Minutes Cook Time: 540 Minutes |
Ready In: 570 Minutes Servings: 6 |
|
A slow-cooker recipe Ingredients:
1 large yellow onion, cut into 8 wedges |
2 large red bell peppers, cut into thin strips |
2 garlic cloves, minced |
3 tablespoons olive oil |
2 1/2 lbs boneless pork shoulder, cut into 1 1/2 inch cubes and blotted dry |
1 (15 1/2 ounce) can diced tomatoes with juice |
1/2 cup dry red wine (chianti or zinfandel) |
1 teaspoon fennel seed |
2 teaspoons grated orange zest |
1/2 teaspoon dried rosemary, crushed |
1/4 teaspoon red pepper flakes |
1/4 teaspoon salt |
ground black pepper (6 grinds) |
3 tablespoons all-purpose flour |
1/4 cup water |
Directions:
1. Coat the slow cooker with cooking spray; layer the onion, bell peppers, and garlic in the cooker.
2. In a big skillet over med-high heat, warm 1 1/2 tablespoon oil until very hot.
3. Add half the meat; cook until browned on all sides, 4-5 minutes; transfer meat to cooker.
4. Repeat with remaining oil and meat.
5. Add the tomatoes and wine to the skillet; bring to a boil, scraping up any browned bits stuck to the pan.
6. Add in the fennel, orange zest, rosemary, red pepper flakes, salt, and black pepper.
7. Pour over everything in the cooker; cover and cook on LOW for 7-9 hours, until pork is fork tender.
8. In a small bowl, whisk the flour and water together; whisk the slurry into the hot liquid in the slow cooker, increase heat to HIGH and cook, uncovered, for 15 minutes, until thickened; taste and add salt/pepper if needed.
|
|