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 cook 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 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
Protein: 54g / %
Carbs: 2g / %
Fat: 59g / %
Values are per portion. These are for information only & are not meant to be exact calculations.
- 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 divided
- Cooking fat
- Sea salt and freshly ground black pepper
- In a bowl combine the garlic, fennel, rosemary, thyme, olive oil, lemon juice; season to taste with salt and pepper.
- Rub the fennel-rosemary mixture all over the pork and adjust seasoning if needed.
- Let the pork marinate 2 to 12 hours, covered, in the refrigerator.
- Let the meat come to room temperature; then, melt cooking fat in a big skillet over high heat.
- Brown the pork on all sides 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 6 to 8 hours.
- Let the pork rest 15 to 20 minutes, and shred or slice before serving.