Braised Pork With Fennel (Slow Cooker)

30m
Prep Time

6-8h
Cook Time

6h 30m
Ready In

"A slow cooker recipe good enough for company. Diabetic friendly. Good with rice or mashed potatoes and some steamed carrots."

Original is 6 servings

Metric US

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Nutritional

Serving Size: 1 (457.4 g)
Calories 782
Total Fat - 59.4 g
Saturated Fat - 19.6 g
Cholesterol - 232.2 mg
Sodium - 362.5 mg
Total Carbohydrate - 3 g
Dietary Fiber - 0.7 g
Sugars - 1.7 g
Protein - 53.8 g
Calcium - 63.7 mg
Iron - 3.6 mg
Vitamin C - 8.2 mg
Thiamin - 2.4 mg

Step 1

Slice off root end of fennel and discard. Slice bulb and some of the green stems and leaves. Save some of the feathery leaves for garnish.

Step 2

In a large, heavy skillet, sear the pork in the oil over medium-high heat until it's brown all over, about 20 minutes. Transfer the pork to the slow cooker.

Step 3

Pour off all but about 1 tablespoon of fat from the skillet and reduce the heat to medium-low.

Step 4

Sauté the onion and fennel until just a little golden. Transfer them to the slow cooker.

Step 5

In a bowl, mix together the vinegar and Splenda (or sugar). Pour the mixture over the pork. Add the tomatoes.

Step 6

In a bowl, mix together the broth and bouillon until the bouillon dissolves. Stir in the garlic, thyme, and red pepper. Pour this over the pork.

Step 7

Cover the slow cooker, and cook on low for 6-8 hours.

Step 8

Remove the pork from the slow cooker and place it on a serving platter. Using a slotted spoon, scoop out the vegetables and pile them around the pork. Cover the platter with foil and put it in a warm place.