I am absolutely in love with the crockpot. Having dinner waiting for me when I get home after a long day couldn’t get any better. And this recipe is delicious! Reminds me a lot of Italian Sausage and Peppers.
For Christmas, Joe got me a Groupon to Omaha Power Yoga. I’ve done yoga off and on in the past, but these classes have challenged me to a new extreme. I have loved the challenge and the ability to get more personal instruction on how to get better. If you are in the Omaha area, I recommend giving it a try. I can tell you I am more sore and sweaty (TMI?) from these classes than when I go to weight-lifting classes at the gym.
The only thing that I dislike is that I get home much later in the evening when I take these classes (since they are after work). The other night I went to class and was so glad to have this pork ready when I got home. I just had to roast some green beans and zucchini in the oven and we were ready for dinner.
I definitely recommended browning the pork and cooking the veggies before putting them in the crockpot to give it a little more flavor. I did this the night before so in the morning all I had to do was set the crockpot to low. You could add other spices, like basil or oregano, to spice it up a bit. Enjoy!
Crockpot Italian Shredded Pork
|Prep time||20 minutes|
|Cook time||8 hours|
|Total time||8 hours, 20 minutes|
|Meal type||Main Dish|
- 2lb Pork Roast
- 1 Green Bell Pepper (diced)
- 1 Red Bell Pepper (diced)
- 1 stalk Celery (diced)
- 3/4 teaspoons Fennel Seeds
- 3 Garlic Cloves (minced)
- 28oz Canned Diced Tomatoes
- 1/2 cup Dry Red Wine
- 1 sprig Fresh Rosemary (minced)
- 1 sprig Fresh Thyme
- Olive Oil or Coconut Oil
- Salt and Pepper
|Heat olive oil or coconut oil in a large pan over medium high heat. Salt and pepper the pork roast. Brown pork roast on all sides and place in crockpot.|
|Heat more oil if necessary in same pan and reduce the heat to medium. Add diced bell peppers, celery and fennel seeds and cook until softened, about 5 minutes. Add minced garlic cloves and fresh rosemary and cook another minute.|
|Add in red wine and scrape bottom of the pan to get all the yummy browned bits. Let reduce by half for about 3-5 minutes more.|
|Pour veggies and wine over pork in crockpot and add diced tomatoes and thyme sprigs. Season with salt and pepper. Set your crockpot to low and cook for 8 hours or until pork is cooked through.|
|Remove pork from the crockpot and shred with two forks. Skim any fat off of the sauce (if there is a lot) and remove the thyme stems. Return the pork back to the pot, stirring to coat. Eat up!|