This was super yummy! I can’t remember where I found the recipe, somewhere online. Working with an entire pork shoulder roast takes a little getting used to, the skin part is a little scary! Served over pasta, this was incredible!
MAKES ABOUT 10 CUPS
2 tablespoons olive oil
2 pounds boneless pork shoulder roast, rolled and tied
Salt and freshly ground pepper
1 medium onion, chopped
1/2 teaspoon fennel seeds
4 large garlic cloves, finely chopped
1 tablespoon finely chopped fresh sage
1 teaspoon finely chopped fresh rosemary
1 28-ounce can tomato puree
1 28-ounce can Italian peeled tomatoes, drained and chopped
Pinch of crushed red pepper
1/2 cup of chopped fresh basil
In a large skillet, heat the oil over medium heat. Sprinkle the meat with salt and pepper and brown it on all sides. Remove the meat to a large slow cooker.
Add the onion and fennel seeds to the skillet and cook until the onion is tender and golden, about 10 minutes. Stir in the garlic, sage, and rosemary.
Add the tomato puree, tomatoes, and a pinch of salt and stir well. Pour the sauce into the slow cooker. Add the crushed red pepper. Cover and cook on low for 5 to 6 hours, or until the pork is very tender.
Remove the meat to a cutting board but leave the sauce in the slow cooker with the heat on. With two forks, tear the pork into bite-size pieces. Return the pork to the cooker to reheat. Stir in the basil.