A mixture of chopped parsley, minced garlic and lemon zest, known as gremolata, lends a sprightly finish to this tender slow-cooked pork.
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*
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (597g) | ||
Recipe Makes: 6 | ||
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Calories: 884 | ||
Calories from Fat: 573 (65%) | ||
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Amt Per Serving | % DV | |
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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 % | |
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: 884
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