Spalla di maiale all’italiana con patate al rosmarino in slow cooker

Ingredienti

• 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

Preparazione

1. 1

   Season the pork evenly with the salt.

2. 2

   Heat 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. 3

   Add 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. 4

   Transfer the pork to a cutting board and slice into bite size-chunks. Add to a serving dish with the potatoes.

5. 5

   Skim 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.