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Slow Cooker Fennel And Rosemary Pork Shoulder Recipe
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5 from 3 votes

Slow Cooker Fennel And Rosemary Pork Shoulder Recipe

Take advantage of slow-cooker convenience in this recipe that creates a well seasoned pork dish.
Course Main Course
Cuisine American
Keyword fennel, pork, pork shoulder, rosemary
Prep Time 2 hours 15 minutes
Cook Time 8 hours
Total Time 10 hours 15 minutes
Servings 6 people
Calories 454kcal
Cost 20

Ingredients

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.

Nutrition

Calories: 454kcal | Carbohydrates: 3g | Protein: 70g | Fat: 16g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.05g | Cholesterol: 183mg | Sodium: 222mg | Potassium: 1243mg | Fiber: 1g | Sugar: 1g | Vitamin A: 154IU | Vitamin C: 4mg | Calcium: 58mg | Iron: 4mg