Ingredients
8 cups thinly sliced fennel (2-3 medium bulbs), plus 1/4 cup chopped fronds
1 medium onion, halved and thinly sliced
2 1/2 pounds pork shoulder or Boston butt, trimmed of excess fat and cut into 2-inch chunks
1 1/2 teaspoon kosher salt, divided
1 1/2 teaspoons freshly ground pepper, divided
2 tablespoons extra-virgin olive oil, divided
3/4 cup dry white wine, such as Sauvignon Blanc
4 cloves garlic, minced
1 tablespoon finely chopped rosemary
2 teaspoons finely chopped fresh oregano
1 28-ounce can whole tomatoes, drained
Preparation
Spread fennel and onion in an even layer in a 5-6 quart slow cooker. Cover and refrigerate fennel fronds.
Sprinkle pork with 3/4 teaspoon each salt and pepper. Heat 1 tablespoon oil in a large skillet or Dutch oven over medium-high heat. Add about half the pork and cook until brown, 4-5 minutes. Transfer to the slow cooker. Repeat with the remaining oil and pork. Add wine to the pan and scrape up any browned bits; remove from the heat.
Sprinkle garlic, rosemary, oregano and the remaining 3/4 teaspoon each salt and pepper over the pork. Top with the drained tomatoes and pour in the wine from the skillet.
Cover and cook for 5 hours on high or 7-8 hours on low. Stir the stew well to combine. Serve garnished with the reserved fronds.
