Slow Cooked Pork with Apples & Fennel

Uh, trying to use a pressure cooker for the very first time ever–a used one, without instructions–an hour before dinner? That’s kinda boneheaded. Ask me how I know.

Plan B: Take everything out of the pressure cooker, which is exuding steam where it ought not to be and is not doing that little jiggle thing that pressure cookers are supposed to do, put it all in the slow cooker, and call out for pizza. Er…

So…we had breakfast for dinner last night. Thank goodness for all those pork sausage patties I cooked last week.

This became my lunch instead.

Slow Cooked Pork with Apples & Fennel
Serves 6-8

lard
1 3-4 pound pork should roast, cut into 2″ cubes
2 Granny Smith apples, peeled, cored, and eighth’ed
1 fennel bulb, sliced
1 medium onion, sliced
1 teaspoon fennel seed, freshly ground
1/2 teaspoon white pepper
1 teaspoon salt
kraut
creme fraiche

Melt fat in a heavy bottomed saute pan over medium-high heat. Brown pork and place in bowl of slow cooker with the rest of the ingredients. (You could brown the onion and fennel first, too, if you have time.) Cook on high for 3-4 hours or low for 6-8 hours. Serve with kraut and dollops of creme fraiche.

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1 Comment (+add yours?)

  1. Trackback: Day 10 « Cooking GAPS

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Chris Musser © 2011
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