- 2 to 2 1/2 pounds boneless pork shoulder roast, tied with twine if there are any loose pieces
- 1 small onion, chopped
- 1 garlic clove, minced
- Salt and pepper
- 2 tablespoons olive oil
- 1 small pat butter
- 1 28-ounce can whole tomatoes, with juice
- 1 cup red wine
- 5 sprigs fresh thyme
- 5 sprigs fresh oregano
- Small handful of fennel seeds
- 1 tablespoon Sriracha
- Parmesan Cheese
Preheat slow cooker on Warm. Liberally salt and pepper the pork roast. Add olive oil and butter to slow cooker pot and heat over medium-high until butter melts, but does not burn. Add pork roast to pan and brown on all sides, about 8 to 10 minutes in all.
Add the onion and garlic and saute for 1 minute. Add tomatoes, wine, thyme, oregano, fennel, and Sriracha and bring to a boil. Cover, and put in oven.
Transfer pot to the slow cooker, and set to cook on low for 6 hours. Add more liquid (water, wine, or tomato sauce) if needed. (The liquid should come to about 1/3 of the way up the pork.) Meat is done when it’s practically falling apart. Put on a cutting board (remove the sprigs of herbs at the same time) and pull it apart with two forks, then add back to pot and stir.
Cook some polenta according to package directions. When it’s is ready, put polenta into individual bowls and top with the braised pork and add a sprinkling of Parmesan cheese.