this weekend i am having a dinner party! oh..what to cook?
8 cup(s) (2-3 medium bulbs) thinly sliced fennel
1/4 cup(s) chopped fennel fronds
1 medium onion, halved and thinly sliced
2 1/2 pound(s) pork shoulder or Boston butt, trimmed of excess fat and cut into 2-inch chunks
1 1/2 teaspoon(s) kosher salt, divided
1 1/2 teaspoon(s) freshly ground pepper, divided
2 tablespoon(s) extra-virgin olive oil, divided
3/4 cup(s) dry white wine, such as Sauvignon Blanc
4 clove(s) garlic, minced
1 tablespoon(s) finely chopped fresh rosemary
2 teaspoon(s) finely chopped fresh oregano
1 can(s) (28-ounce) whole tomatoes, drained
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.
i will let you know how it turns out!