White Wine-Braised Pork
- 1 boneless pork shoulder, about 4 lb., cut into 4 equal pieces
- Salt and freshly ground pepper, to taste
- 1 Tbs. olive oil
- 2 yellow onions, each cut into 8 wedges
- 2 fennel bulbs, trimmed and each cut into 6 wedges
- 3 celery stalks, cut diagonally into 3/4-inch pieces
- 1 1/2 cups dry white wine
- 2 1/2 cups chicken broth
- 3 Tbs. chopped fresh flat-leaf parsley
- 2 garlic cloves, minced
- Zest of 1 lemon
In the stovetop-safe insert of a slow cooker over high heat, warm the olive oil until just smoking. Add the pork and brown on all sides, about 10 minutes total. Transfer to a plate. Pour off the fat from the insert and return the pork to the insert.
Add the onions, fennel, celery, wine and broth to the insert and bring to a simmer. Transfer the insert to the slow-cooker base. Cover and cook on high according to the manufacturer's instructions until the pork is tender and pulls apart easily with a fork, about 4 hours.
Transfer the pork to a cutting board, cover loosely with aluminum foil and let rest for 10 minutes. Cut the pork into 1-inch pieces.
In a small bowl, stir together the parsley, garlic and lemon zest. Divide the pork and vegetables among individual bowls, garnish with the parsley mixture and serve immediately. Serves 6 to 8.