Braised Pork With Fennel (Crock Pot)

Recipe by Outta Here
READY IN: 6hrs 30mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Slice off root end of fennel and discard. Slice bulb and some of the green stems and leaves. Save some of the feathery leaves for garnish.
  • In a large, heavy skillet, sear the pork in the oil over medium-high heat until it's brown all over, about 20 minutes. Transfer the pork to the crock pot.
  • Pour off all but about 1 tablespoon of fat from the skillet and reduce the heat to medium-low.
  • Sauté the onion and fennel until just a little golden. Transfer them to the crock pot.
  • In a bowl, mix together the vinegar and Splenda. Pour the mixture over the pork. Add the tomatoes.
  • In a bowl, mix together the broth and bouillon until the bouillon dissolves. Stir in the garlic, thyme, and red pepper. Pour this over the pork.
  • Cover the crock pot, and cook on low for 6-8 hours.
  • Remove the pork from the crock pot and place it on a serving platter. Using a slotted spoon, scoop out the vegetables and pile them around the pork. Cover the platter with foil and put it in a warm place.
  • Turn crock pot to high and stir cornstarch mixture into liquid and heat until thickened slightly.
  • Chop some of the fennel leaves and sprinkle over roast and veggies. Slice meat and serve with sauce.
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