In this pork dish, you’ll be adding the earthy flavors of fennel, rosemary, and thyme for a satisfying meal. The dish stands out due to the ease of preparation – while the cooking time might seem high, this is a mostly hands-off dish.
A great plan for making this is to marinate your pork just before going to bed the night before you plan on serving this; then, in the morning, spend a few minutes browning the meat before transferring it to a slow cooker. When you get home, you’ll have a fully prepared and ready-to-eat meal with minimal effort the night of.
The key to making this recipe a success is the inclusion of dry spices that create just the right flavor palette you’ll be looking for with this meal. While you can always opt to use fresh spices, we find that using dry spices for marinades tends to be more flavorful and cost-effective than fresh versions.
Make sure you are selecting, handling, and storing your dry spices correctly so that they retain their flavor. If you’d like, you can also top this dish with some fresh sprigs of rosemary and thyme to really draw out these tastes.
Once done, this shredded pork works as a hearty main course, so pair it with a lighter side option that accompanies the flavors here. We like this strawberry, raspberry, and asparagus dish – while this is also a unique side, it incorporates rosemary for a similar flavor palette as the pork.
Slow Cooker Fennel And Rosemary Pork Shoulder Recipe
Serves: 6 Prep: 15 min + 2 h Cook: 8 h
Ingredients
- 4 lb. boneless pork shoulder
- 2 garlic cloves, minced
- 2 tsp. fennel seed
- 1 tbsp. fresh rosemary, minced
- 2 tsp. fresh thyme, minced
- Juice from 1 lemon
- 2 tbsp. olive oil
- 1 cup. chicken stock
- Cooking fat
- Sea salt and freshly ground black pepper
Preparation
- In a bowl, combine the garlic, fennel, rosemary, thyme, olive oil, and lemon juice; season to taste with salt and pepper.
- Rub the fennel-rosemary mixture all over the pork and adjust the seasoning if needed.
- Let the pork marinate for 2 to 12 hours, covered, in the refrigerator.
- Let the meat come to room temperature; then, melt the cooking fat in a big skillet over high heat.
- Brown the pork on all sides for 3 to 4 minutes in the skillet and place in a slow cooker.
- Pour the chicken stock at the bottom, cover, and cook on low for 6 to 8 hours.
- Let the pork rest for 15 to 20 minutes, and shred or slice before serving.
📖 Recipe
Slow Cooker Fennel And Rosemary Pork Shoulder Recipe
Ingredients
- 4 lb. boneless pork shoulder
- 2 garlic cloves minced
- 2 tsp. fennel seed
- 1 tbsp. fresh rosemary minced
- 2 tsp. fresh thyme minced
- Juice from 1 lemon
- 2 tbsp. olive oil
- 1 cup. chicken stock
- Cooking fat
- Sea salt and freshly ground black pepper
Instructions
- In a bowl, combine the garlic, fennel, rosemary, thyme, olive oil, and lemon juice; season to taste with salt and pepper.2 garlic cloves, 2 tsp. fennel seed, 1 tbsp. fresh rosemary, 2 tsp. fresh thyme, Juice from 1 lemon, 2 tbsp. olive oil, Sea salt and freshly ground black pepper
- Rub the fennel-rosemary mixture all over the pork and adjust the seasoning if needed.4 lb. boneless pork shoulder
- Let the pork marinate for 2 to 12 hours, covered, in the refrigerator.
- Let the meat come to room temperature; then, melt the cooking fat in a big skillet over high heat.Cooking fat
- Brown the pork on all sides for 3 to 4 minutes in the skillet and place in a slow cooker.
- Pour the chicken stock at the bottom, cover, and cook on low for 6 to 8 hours.1 cup. chicken stock
- Let the pork rest for 15 to 20 minutes, and shred or slice before serving.
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