Categories: Meals
Ingredients
- 1 tbsp. fennel seeds
- 1 tbsp. coriander seeds
- 1 tsp black pepper
- 1 1/2 tsp kosher salt, divided
- 3 lb. bone-in pork shoulder roast, trimmed
- 1 tbsp. olive oil
- 3/4 cup chicken stock
- 1/4 cup dry white wine
- 2 tbsp. soy sauce
- 1 lb. sweet potatoes, peeled and cut into 1 1/2-inch pieces
- 1 lb. baby Yukon Gold potatoes, halved
- 4 large shallots, peeled and halved lengthwise
- 2 large fresh thyme sprigs
- Fresh thyme leaves
Directions
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Place fennel seeds and coriander seeds in a spice grinder; pulse until coarsely ground. Stir together ground seeds, pepper and 1 tsp salt in a small bowl; sprinkle evenly over pork.
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Heat oil in a large nonstick skillet over medium-high. Add pork to skillet; cook, turning to brown on all sides, about 8 minutes. Transfer pork to slow cooker; reserve drippings in skillet.
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Add chicken stock, wine, and soy sauce to reserved drippings in skillet; bring to a boil over medium-high, stirring to loosen browned bits from bottom of skillet. Pour mixture over pork. Add sweet potatoes, Yukon Gold potatoes, shallots, and thyme sprigs to slow cooker. Cover and cook on LOW until pork and veggies are tender, about 8 hours.
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Transfer pork to a cutting board, and let rest 5 minutes. Transfer veggies to a platter; reserve cooking liquid in slow cooker. Discard thyme sprigs. Break pork into large pieces; discard bone. Place pork on platter with veggies; sprinkle with remaining 1/2 tsp salt. Garnish with thyme leaves. Serve with reserved cooking liquid.