In this pork dish, you’ll be adding the earthy flavors of fennel, rosemary, and thyme for a satisfying meal. The dish stands out due to the ease of preparation – while the cook time might seem high, this is a mostly hands-off dish. This recipe comes from Paleo Leap. Let us know how your family likes it.
- 4 lb. boneless pork shoulder
- 2 garlic cloves, minced
- 2 tsp. fennel seed
- 1 tbsp. fresh rosemary, minced
- 2 tsp. fresh thyme, minced
- Juice from 1 lemon
- 2 tbsp. olive oil
- 1 cup. chicken stock divided
- Cooking fat
- Sea salt and freshly ground black pepper
- In a bowl combine the garlic, fennel, rosemary, thyme, olive oil, lemon juice; season to taste with salt and pepper.
- Rub the fennel-rosemary mixture all over the pork and adjust seasoning if needed.
- Let the pork marinate 2 to 12 hours, covered, in the refrigerator.
- Let the meat come to room temperature; then, melt cooking fat in a big skillet over high heat.
- Brown the pork on all sides 3 to 4 minutes in the skillet and place in a slow cooker.
- Pour the chicken stock at the bottom, cover and cook on low 6 to 8 hours.
- Let the pork rest 15 to 20 minutes, and shred or slice before serving.