Slow-Cooker Italian Pork Shoulder with Rosemary Potatoes

A simple Italian-inspired recipe for savory, tender pork braised in the slow cooker with potatoes, rosemary and tomatoes.

📝 Ingredients

• 3 1/2 pounds boneless pork shoulder roast (trimmed of excess fat and cut into 2 equal pieces)
• 1 tablespoon kosher salt
• 1 tablespoon olive oil
• 1 bay leaf
• 1/2 teaspoon fennel seed
• 1/2 teaspoon crushed red chili
• 5-6 garlic cloves (smashed and roughly chopped)
• 1 yellow onion (peeled and sliced)
• 1 1/2 pounds yellow potatoes (cut into 1 1/2-inch chunks)
• 1 15-ounce can chopped tomatoes
• 2 tablespoons chopped fresh rosemary
• 2 tablespoons chopped fresh parsley

👨‍🍳 Instructions

1. 1Season the pork evenly with the salt.
2. 2Heat your slow cooker insert over medium-high heat on the stovetop for 1 minute. Add the oil and swirl to coat the pan. Sear the pork in two batches until browned on all sides. If your pot isn't stove-top safe, use a large skillet to sear the meat. Transfer the browned meat to your slow cooker.
3. 3Add all the remaining ingredients except the parsley, nestling the potatoes in and around the pork. Cover and cook on low 8 hours, or on high for 4 hours.
4. 4Transfer the pork to a cutting board and slice into bite size-chunks. Add to a serving dish with the potatoes.
5. 5Skim the fat from the juices in the pot with a spoon or fat separator and pour over the pork. Sprinkle with the rosemary and parsley and serve.