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Italian Braised Pork

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Recipe photo courtesy of YunHee Kim

This tender pork would also be wonderful over pasta or polenta.

Source: Everyday Food, March 2013
Total Time Prep Servings

Ingredients

Directions

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.

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Reviews

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How would you rate this recipe?
450
  • Sydneylfortner
    24 MAR, 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.
    Reply
  • RedSkinFox
    2 FEB, 2015
    Would the recipe change at all if i'm using a bone in shoulder?
    Reply
  • katelizbrown
    16 NOV, 2014
    I've made this before and added tomato paste, Italian herbs, and some carrot. The leftovers made a beautiful lasagna.
    Reply
  • Abwriterandcook
    10 SEP, 2014
    I followed the recipe exactly and found it to be a bit bland.
    Reply
  • Kcs177
    15 FEB, 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!
    Reply
  • thc1662
    30 MAR, 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.
    Reply

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