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.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (424g)|
|Recipe Makes: 4 Servings|
|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.
Calories per serving: 95
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
There are no reviews yet. Be the first!
What would you serve with this? Link in another recipe.