Braised Pork With Fennel (Slow Cooker)

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.

Step 9: Turn slow cooker to high and stir cornstarch mixture into liquid and heat until thickened slightly.

Step 10: Chop some of the fennel leaves and sprinkle over roast and veggies. Slice meat and serve with sauce.