ITALIAN BRAISED PORK

Italian Braised Pork image

Provided by Martha Stewart

Time 4h20m

Number Of Ingredients 10

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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

Steps:

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.

Nutrition Facts : Calories 586 g, Fat 32 g, Fiber 5 g, Protein 50 g, SaturatedFat 10 g