Slow Cooker Braised Pork with Potatoes and Shallots
Ingredients:
- 1 tbsp Fennel Seeds
- 1 tbsp Coriander Seeds
- 1 tsp Ground Black Pepper
- 1.5 tsp Sea Salt divided
- 3 lbs Bone-In Pork Shoulder boston butt trimmed
- 1 tbsp Olive Oil
- 0.75 cup Chicken Broth unsalted
- 0.25 cup White Wine dry
- 0.25 tbsp Coconut Aminos Or Tamari lower-sodium
- 1 lb Sweet Potatoes peeled and cut into 1-1/2 inch pieces
- 1 lb Yukon Gold Potatoes baby, halved, can also substitute red potatoes
- 4 Shallots large, peeled and halved lengthwise, about 4 ounces
- 2 sprigs Fresh Thyme fresh
Instructions:
- Trim the pork shoulder of excess fat as needed. Halve the shallots lengthwise.
- Place fennel seeds and coriander seeds in a spice grinder; pulse until coarsely ground. Stir together ground seeds, pepper, and 1 teaspoon salt in a small bowl; sprinkle evenly over pork.
- Heat oil in a large non stick skillet over medium-high. Add pork to skillet; cook, turning to brown on all sides, about 8 minutes. Transfer pork to a 5-6 quart slow cooker; reserve drippings in skillet.
- Add chicken broth, wine, and tamari to reserved drippings in skillet; bring to a boil over medium-high, stirring to loosen browned bits from the bottom of skillet. Pour mixture over pork. Add sweet potatoes, Yukon Gold potatoes, shallots, and thyme sprigs to slow cooker. Cover and cook LOW until pork and vegetables are tender, about 8 hours.
- Transfer pork to a cutting board. and let it rest for 5 minutes. Transfer vegetables to a platter; reserve cooking liquid in slow cooker. Discard thyme sprigs. Break pork into large pieces; discard bone. Place pork on a platter with vegetables; sprinkle with remaining 1/2 teaspoon salt. Serve with reserved cooking liquid.
Nutrition
Calories: 545kcal | Carbohydrates: 43g | Protein: 46g | Fat: 19g | Saturated Fat: 5g | Cholesterol: 139mg | Sodium: 1333mg | Potassium: 1727mg | Fiber: 8g | Sugar: 6g | Vitamin A: 16110IU | Vitamin C: 23.8mg | Calcium: 135mg | Iron: 7.9mg
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