White Wine Braised Pork

White Wine Braised Pork

1 review, 4 star(s). 100% would make again

Ready in 4 hours

A mixture of chopped parsley, minced garlic and lemon zest, known as gremolata, lends a sprightly finish to this tender slow-cooked pork.


4 pound boneless pork shoulder; cut into 4 equal pieces
2 tablespoons Salt and freshly ground pepper; to taste
1 tablespoon olive oil
2 medium onion; (whole yellow medium) each cut into 8 wedges
2 whole fennel bulbs; trimmed and each cut into 6 wedges
3 inch pieces
1 1/2 cups Dry white wine
2 1/2 cups chicken broth
3 leaf parsley
2 cloves Garlic; minced
1 whole Lemon; Zested

Original recipe makes 6




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*

Verified by stevemur
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Calories Per Serving: 884 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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[I posted this recipe.]
Shaunhamman 7y ago

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