Martha Stewart's Slow-Cooker Italian-Braised Pork


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


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