Directions:

Season the pork generously with salt and pepper. Let stand at room temperature for 30 minutes.

In the stovetop-safe insert of a slow cooker over high heat, warm the olive oil until just smoking. Add the pork and brown on all sides, about 10 minutes total. Transfer to a plate. Pour off the fat from the insert and return the pork to the insert.

Add the onions, fennel, celery, wine and broth to the insert and bring to a simmer. Transfer the insert to the slow-cooker base. Cover and cook on high according to the manufacturer's instructions until the pork is tender and pulls apart easily with a fork, about 4 hours.

Transfer the pork to a cutting board, cover loosely with aluminum foil and let rest for 10 minutes. Cut the pork into 1-inch pieces.

In a small bowl, stir together the parsley, garlic and lemon zest. Divide the pork and vegetables among individual bowls, garnish with the parsley mixture and serve immediately. Serves 6 to 8.

This is a Williams-Sonoma recipe*