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Name: Pork - White Wine
Prep time: 1 h
Cook time: 30 min
Total time: 1 h
Yield: 4
Cuisine: English
Ingredients: 1 Boneless Pork Shoulder quartered; Salt ~~amp pepper; 2 tbsp Olive oil; 2 Onions chopped; 2 Fennel chopped; 1/2 cup White wine; 2 cups Chicken broth; 2 tbsp Garlic minced; 1 Lemon zested

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INGREDIENTS

1 Boneless Pork Shoulder ; quartered
Salt ~~amp pepper
2 tbsp Olive oil
2 Onions ; chopped
2 Fennel ; chopped
1/2 cup White wine
2 cups Chicken broth
2 tbsp Garlic ; minced
1 Lemon ; zested

Servings

INSTRUCTIONS

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 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.

NOTES

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Pork - White Wine

1 Boneless Pork Shoulder quartered
 Salt ~~amp pepper
2 tbsp Olive oil
2 Onions chopped
2 Fennel chopped
1/2 cup White wine
2 cups Chicken broth
2 tbsp Garlic minced
1 Lemon zested

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.

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.

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Nutrition

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Serving Size: 1 Serving (424g)
Recipe Makes: 4 Servings

Calories: 95
Calories from Fat: 20 (21%)

Amt Per Serving		% DV

	Total Fat 2.3g	3 %
	Saturated Fat 0.3g	1 %
	Monounsaturated Fat 1.2g
	Polyunsanturated Fat 0.2g
Cholesterol 0mg		0 %
Sodium 38512.6mg		1328 %
Potassium 667.8mg		18 %
Total Carbohydrate 18.3g		5 %
	Dietary Fiber 5.9g	24 %
	Sugars, other 12.4g
Protein 3.3g		5 %
Powered by: USDA Nutrition Database 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.

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Calories per serving: 95

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