Slow Cooker Pork with Potatoes and Shallots
This is a full meal with sides included!
Ingredients:
- 1 tbsp Fennel Seeds
- 1 tbsp Coriander Seeds
- 1 tsp Ground Black Pepper
- 1.5 tsp Sea Salt divided
- 3 lb Pork Shoulder Boston Butt, Bone-in, trimmed
- 1 tbsp Olive Oil
- .75 c Chicken Broth
- .25 c White Wine
- 2 tbsp Coconut Aminos Or Tamari
- 1 lb Sweet Potatoes peeled and cut into 1.5 inch pieces
- 1 lb Yukon Gold Potatoes large diced
- 4 Shallots large, peeled and halved lengthwise
- 2 sprigs Fresh Thyme
Instructions:
- Place fennel seeds and coriander seeds in a spice grinder; pulse until coarsely ground. Stir together ground seeds, pepper, and 1 tsp salt in a small bowl; sprinkle evenly over pork. You can use ground fennel seeds and ground coriander if you don't have a spice grinder.
- Heat oil in a large nonstick skillet over medium-high. Add pork to skillet, cook, turning to brown on all sides, about 8 minutes. Transfer pork to a slow cooker; reserve drippings in skillet.
- Add broth, wine, and tamari to reserved drippings in skillet and bring to a boil over medium-high, stirring to loosen the browned bits from the bottom of the skillet. Pour mixture over pork.
- Add sweet potatoes, yukon gold potatoes, shallots, and thyme sprigs to slow cooker. Cover and cook on LOW until pork and vegetables are tender, about 8 hours.
- Transfer pork to cutting board and let rest 5 minutes. Transfer vegetables to a platter; reserve cooking liquid in slow cooker. Discard thyme sprigs. Break pork into large pieces and discard the bone. Place pork on platter with vegetables and sprinkle with remaining .5 tsp salt. Serve with reserved cooking liquid.
Nutrition
Calories: 274kcal | Carbohydrates: 22g | Protein: 23g | Fat: 9g | Saturated Fat: 2g | Cholesterol: 69mg | Sodium: 886mg | Potassium: 873mg | Fiber: 4g | Sugar: 3g | Vitamin A: 8055IU | Vitamin C: 11.9mg | Calcium: 68mg | Iron: 4.1mg
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