1lbSweet Potatoespeeled and cut into 1-1/2 inch pieces
1 lb Yukon Gold Potatoesbaby, halved, can also substitute red potatoes
4Shallotslarge, peeled and halved lengthwise, about 4 ounces
2sprigsFresh Thymefresh
Instructions:
Trim the pork shoulder of excess fat as needed. Halve the shallots lengthwise.
Place fennel seeds and coriander seeds in a spice grinder; pulse until coarsely ground. Stir together ground seeds, pepper, and 1 teaspoon salt in a small bowl; sprinkle evenly over pork.
Heat oil in a large non stick skillet over medium-high. Add pork to skillet; cook, turning to brown on all sides, about 8 minutes. Transfer pork to a 5-6 quart slow cooker; reserve drippings in skillet.
Add chicken broth, wine, and tamari to reserved drippings in skillet; bring to a boil over medium-high, stirring to loosen browned bits from the bottom of skillet. Pour mixture over pork. Add sweet potatoes, Yukon Gold potatoes, shallots, and thyme sprigs to slow cooker. Cover and cook LOW until pork and vegetables are tender, about 8 hours.
Transfer pork to a cutting board. and let it rest for 5 minutes. Transfer vegetables to a platter; reserve cooking liquid in slow cooker. Discard thyme sprigs. Break pork into large pieces; discard bone. Place pork on a platter with vegetables; sprinkle with remaining 1/2 teaspoon salt. Serve with reserved cooking liquid.