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Photo of Slow cooker pork and fennel casserole by WW

Slow cooker pork and fennel casserole

Total Time
8 hr 40 min
30 min
8 hr 10 min


Lean pork fillet

450 g, (buy 500g), fat trimmed

Olive oil

2 tsp

Fennel bulb(s)

1 small, thinly sliced

Brown onion

1 medium, chopped


1 medium, finely chopped


1 clove(s), crushed

Fennel seeds

1 tsp, crushed

Dry-style white wine

cup(s), (80ml)

Tomato pasta sauce

1¾ cup(s), (450g)

Fresh basil

cup(s), plus extra small leaves to serve

Shaved parmesan cheese

¼ cup(s), (20g)


  1. Season pork with salt and pepper. Heat oil in large non-stick frying pan over medium heat. Cook pork, turning, for 5 minutes or until browned. Transfer to a 4.5 litre (18-cup) slow cooker
  2. Add fennel, onion and carrot to the same pan and cook, stirring, for 3 minutes or until softened. Add garlic and fennel seeds and cook, stirring, for 30 seconds or until fragrant. Add wine and bring to the boil. Transfer to slow cooker and stir in sauce. Cook, covered, on high for 3 hours (or low for 8 hours) or until pork is fork tender. Transfer pork to a cutting board.
  3. Cut pork into 3 or 4 pieces. Using two forks, shred pork and return to slow cooker. Stir in sliced basil. Serve casserole sprinkled with parmesan and basil leaves.


SERVING SUGGESTION: Serve the casserole over steamed or sautéed spiralised zucchini (aka zoodles). You can spiralise yourself or buy them pre-cut in just about every major supermarket.