Braised pork with wine and rosemary
forequarter pork shoulder
520 g, (Buy 650g), fat trimmed
210 g, medium, chopped
1 tbs, chopped
2 tsp, chopped
sweet white wine
⅓ cup(s), (80ml)
⅔ cup(s), (160ml)
- Heat half the oil in a large non-stick frying pan over high heat. Cook pork, turning, for 5 minutes or until browned. Transfer to a 4.5 litre (18-cup) slow cooker.
- Heat remaining oil in same pan over medium heat. Cook fennel and eschalots, stirring occasionally, for 5 minutes or until softened. Add sage and rosemary and cook for 1 minute or until fragrant. Stir in wine and stock and bring to the boil. Transfer to slow cooker.
- Cook, covered, on low for 5 hours (or high for 2 1/2 hours). Serve.