This meltingly tender pork shoulder ragout has a savory broth that’s full of fennel. White wine gives the stew a bright edge of acidity.
Fennel & Pork Stew
This meltingly tender pork shoulder ragout has a savory broth that's full of fennel. White wine gives the stew a bright edge of acidity.
Ingredients
- 8 cups thinly sliced fennel (2-3 medium bulbs), plus 1/4 cup chopped fronds
- 1 medium onion halved and thinly sliced
- 2 1/2 pounds pork shoulder or Boston butt trimmed of excess fat and cut into 2-inch chunks
- 1 ½ teaspoons kosher salt divided
- 1 ½ teaspoons freshly ground pepper divided
- 2 tablespoons extra-virgin olive oil divided
- ¾ cup dry white wine such as Sauvignon Blanc
- 4 cloves garlic minced
- 1 tablespoon finely chopped fresh rosemary
- 2 teaspoons finely chopped fresh oregano
- 1 28- ounce can whole tomatoes drained
Instructions
- Spread fennel and onion in an even layer in a 5- to 6-quart slow cooker. Cover and refrigerate fennel fronds.
- Sprinkle pork with 3/4 teaspoon each salt and pepper. Heat 1 tablespoon oil in a large skillet or Dutch oven over medium-high heat. Add about half the pork and cook until brown, 4 to 5 minutes. Transfer to the slow cooker. Repeat with the remaining oil and pork. Add wine to the pan and scrape up any browned bits; remove from the heat.
- Sprinkle garlic, rosemary, oregano and the remaining 3/4 teaspoon each salt and pepper over the pork. Top with the drained tomatoes and pour in the wine from the skillet.
- Cover and cook for 5 hours on High or 7 to 8 hours on Low. Stir the stew well to combine; serve garnished with the reserved fronds.
Notes
Make Ahead Tip: Prep fennel, onion and garlic; trim and cut pork. Refrigerate in separate containers.
Equipment: 5- to 6-quart slow cooker
For easy cleanup, try a slow-cooker liner. These heat-resistant, disposable liners fit neatly inside the insert and help prevent food from sticking to the bottom and sides of your slow cooker.
