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Gallery Italian Braised Pork Credit: Yunhee Kim Recipe Summary prep: 20 mins total: 4 hrs 20 mins Servings: 4

Ingredients Ingredient Checklist 2 tablespoons olive oil 2 1/2 pounds boneless pork shoulder Coarse salt and pepper 1 large yellow onion, diced small 3 cloves garlic, minced 1 stalk celery, diced small 3/4 teaspoon fennel seeds 1/2 cup dry red wine, such as Cabernet Sauvignon or Merlot 1 can (28 ounces) crushed tomatoes 4 cups prepared couscous, for serving

Cook’s Notes Tasty Tip Take a few minutes to brown the pork and saute the other ingredients before adding them to the slow cooker – it gives the dish deep flavor.

Gallery Italian Braised Pork Credit: Yunhee Kim

Recipe Summary prep: 20 mins total: 4 hrs 20 mins Servings: 4

Italian Braised Pork      Credit: Yunhee Kim

Italian Braised Pork

Credit: Yunhee Kim

Italian Braised Pork

Recipe Summary prep: 20 mins total: 4 hrs 20 mins Servings: 4

Recipe Summary

prep: 20 mins total: 4 hrs 20 mins

Servings: 4

prep: 20 mins

total: 4 hrs 20 mins

prep:

20 mins

total:

4 hrs 20 mins

Servings: 4

4

Ingredients

Ingredients

  • 2 tablespoons olive oil 2 1/2 pounds boneless pork shoulder Coarse salt and pepper 1 large yellow onion, diced small 3 cloves garlic, minced 1 stalk celery, diced small 3/4 teaspoon fennel seeds 1/2 cup dry red wine, such as Cabernet Sauvignon or Merlot 1 can (28 ounces) crushed tomatoes 4 cups prepared couscous, for serving

Directions

In a large skillet, heat oil over medium-high. Season pork with salt and pepper and cook, turning occasionally, until browned on all sides, about 8 minutes. Transfer pork to a 5- to 6-quart slow cooker. Reduce heat to medium and add onion, garlic, celery, and fennel seeds to pan; cook until onion is softened, about 4 minutes.

Add wine and cook, scraping up browned bits with a wooden spoon, until reduced by half, about 2 minutes. Add to slow cooker along with tomatoes. Cover and cook on high until pork is very tender, 4 hours (or 8 hours on low).

Transfer pork to a cutting board. With 2 forks, shred meat into bite-size pieces, discarding any large pieces of fat. Skim fat off sauce and discard. Return shredded pork to slow cooker and stir to combine. (To store: Cool, cover, and refrigerate up to 3 days.) Serve over couscous.

Cook’s Notes Tasty Tip Take a few minutes to brown the pork and saute the other ingredients before adding them to the slow cooker – it gives the dish deep flavor.

Cook’s Notes

Tasty Tip Take a few minutes to brown the pork and saute the other ingredients before adding them to the slow cooker – it gives the dish deep flavor.

Reviews (6)

 Add Rating & Review     447 Ratings   5 star values:        59    4 star values:        62    3 star values:        204    2 star values:        98    1 star values:        24

Reviews (6)

Add Rating & Review     447 Ratings   5 star values:        59    4 star values:        62    3 star values:        204    2 star values:        98    1 star values:        24

Add Rating & Review

447 Ratings 5 star values: 59 4 star values: 62 3 star values: 204 2 star values: 98 1 star values: 24

447 Ratings 5 star values: 59 4 star values: 62 3 star values: 204 2 star values: 98 1 star values: 24

447 Ratings 5 star values: 59 4 star values: 62 3 star values: 204 2 star values: 98 1 star values: 24

  • 5 star values: 59 4 star values: 62 3 star values: 204 2 star values: 98 1 star values: 24

    Martha Stewart Member     Rating: Unrated       03/24/2015   I skipped the fennel seeds as I don't like the flavor, and did note it was a little bland. Next time I will add some rosemary & thyme. I also found the pork shoulder to be VERY fatty, so I may try a tenderloin instead Ay next go round.  

Martha Stewart Member     Rating: Unrated       02/02/2015   Would the recipe change at all if i'm using a bone in shoulder?  

Martha Stewart Member     Rating: Unrated       11/16/2014   I've made this before and added tomato paste, Italian herbs, and some carrot. The leftovers made a beautiful lasagna.  

Martha Stewart Member     Rating: Unrated       09/10/2014   I followed the recipe exactly and found it to be a bit bland.  

Martha Stewart Member     Rating: 5 stars       02/15/2014   My husband and I though this was delicious. I used pork chops instead of pork shoulder since they were out at the grocery store, and it worked fine. Also I omitted fennel seeds as I don't like the flavor, and used diced tomatoes with Italian seasoning which added great flavor. We served it over polenta. Delicious!  

Martha Stewart Member     Rating: Unrated       03/30/2013   I loved this recipe. It was very easy to make. The browning of the pork and vegetables gave the final dish a nice rich flavor. My only complaint is that is was too watery. The pork was tender and shredded well, but the sauce was too thin. I added tomato paste to the leftovers and it was delicious. I served it over polenta with mascarpone. Next time I make it I will use tomato paste.

    Martha Stewart Member

    Rating: Unrated 03/24/2015

I skipped the fennel seeds as I don’t like the flavor, and did note it was a little bland. Next time I will add some rosemary & thyme. I also found the pork shoulder to be VERY fatty, so I may try a tenderloin instead Ay next go round.

Rating: Unrated

Rating: Unrated 02/02/2015

Would the recipe change at all if i’m using a bone in shoulder?

Rating: Unrated 11/16/2014

I’ve made this before and added tomato paste, Italian herbs, and some carrot. The leftovers made a beautiful lasagna.

Rating: Unrated 09/10/2014

I followed the recipe exactly and found it to be a bit bland.

Rating: 5 stars 02/15/2014

My husband and I though this was delicious. I used pork chops instead of pork shoulder since they were out at the grocery store, and it worked fine. Also I omitted fennel seeds as I don’t like the flavor, and used diced tomatoes with Italian seasoning which added great flavor. We served it over polenta. Delicious!

Rating: 5 stars

Rating: Unrated 03/30/2013

I loved this recipe. It was very easy to make. The browning of the pork and vegetables gave the final dish a nice rich flavor. My only complaint is that is was too watery. The pork was tender and shredded well, but the sauce was too thin. I added tomato paste to the leftovers and it was delicious. I served it over polenta with mascarpone. Next time I make it I will use tomato paste.

All Reviews for Italian Braised Pork

  • of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

All Reviews for Italian Braised Pork

  • of Reviews

    Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Reviews: Most Helpful

Most Helpful     Most Positive     Least Positive     Newest