Martha Stewart's Slow-Cooker Italian-Braised Pork

November 16, 2019


2 tablespoons extra-virgin olive oil

2 1/2 pounds boneless pork shoulder

Coarse salt and freshly ground pepper

1 large onion, finely chopped

3 garlic cloves, minced

1 celery stalk, finely chopped

3/4 teaspoon fennel seeds

1/2 cup dry red wine

1 can (28 ounces) crushed tomatoes

Cooked polenta, for serving

Finely grated Parmigiano-Reggiano, for serving


Please reload

logo Kate.jpeg
Charcoal on Grey - Pinterest.png

Welcome to The Pickup Line, a free daily newsletter with the latest news, parenting and mom hacks, how-tos and advice - to read while you wait! Subscribe now.