A mixture of chopped parsley, minced garlic and lemon zest, known as gremolata, lends a sprightly finish to this tender slow-cooked pork.
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*
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|Serving Size: 1 Serving (597g)|
|Recipe Makes: 6|
|Calories from Fat: 573 (65%)|
|Amt Per Serving||% DV|
|Total Fat 63.7g||85 %|
|Saturated Fat 21.5g||108 %|
|Monounsaturated Fat 28.8g|
|Polyunsanturated Fat 6.8g|
|Cholesterol 214.7mg||66 %|
|Sodium 2724.6mg||94 %|
|Potassium 1406.2mg||37 %|
|Total Carbohydrate 13.3g||4 %|
|Dietary Fiber 4.3g||17 %|
|Sugars, other 9g|
|Protein 53.1g||76 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 884
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