Martha Stewart’s Slack-Cooker Italian-Braised Pork

Martha Stewart’s Slack-Cooker Italian-Braised Pork

recipe picture

Martha Stewart's Slack-Cooker Italian-Braised Pork Shoulder

Photo by Stephen Kent Johnson
  • Prep time
    10 minutes
  • Cook time
    8 hours
  • Serves
Writer Notes

Reprinted from Martha Stewart’s Slack Cooker. Copyright © 2017 by Martha Stewart Dwelling Omnimedia, Inc. Pictures copyright © 2017 by Stephen Kent Johnson. Published by Clarkson Potter/Publishers, an trace of Penguin Random Home LLC.

Overwhelmed tomatoes, red wine, and fennel seeds give this gentle pork shoulder recipe its decidedly Italian accent. Polenta makes primarily the most pure accompaniment, despite the undeniable truth that pasta and couscous are also good alternate solutions. Serving it with red wine, then again, is (almost) non-negotiable. —Food52

Test Kitchen Notes

Featured in: 17 Fall Slack-Cooker Recipes to Curl Up With. —The Editors

  • Test Kitchen-Licensed


  • 2 tablespoons

    further-virgin olive oil

  • 2 1/2 pounds

    boneless pork shoulder

  • Outrageous salt and freshly ground pepper

  • 1

    mammoth onion, finely chopped

  • 3

    garlic cloves, minced

  • 1

    celery stalk, finely chopped

  • 3/4 teaspoon

    fennel seeds

  • 1/2 cup

    dry red wine

  • 1

    can (28 oz.) crushed tomatoes

  • Cooked polenta, for serving

  • Finely grated Parmigiano-Reggiano, for serving

  1. Preheat a 5-to 6-quart slack cooker.
  2. In a mammoth skillet, warmth oil over medium-excessive. Season pork with salt and pepper. Cook, turning every so steadily, till browned on all facets, about 8 minutes. Transfer pork to the slack cooker.
  3. Slash aid warmth to medium; add onion, garlic, celery, and fennel seeds to skillet; prepare dinner till onion is softened, about 4 minutes. Add wine. Cook, scraping up browned bits with a picket spoon, till diminished by half of, about 2 minutes. Add to slack cooker alongside with tomatoes. Duvet and prepare dinner on excessive till pork is awfully gentle, 4 hours (or on low for 8 hours).
  4. Transfer pork to a reducing board. Using two forks, shred meat into chew-measurement objects, discarding any mammoth objects of beefy. Flee beefy off sauce. Return shredded pork to slack cooker and straggle to combine. Abet over polenta, sprinkled with cheese.

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