Italian Roasted Pork

• 2 tbsp olive oil
• 3 1/3 lb pork shoulder, rolled and tied
• 2 cloves garlic, minced
• 1 None medium Spanish onion, coarsely chopped
• 2 large bulbs fennel, halved, thickly sliced
• 8 slices spicy pancetta, coarsely chopped
• 1 tbsp tomato paste
• 1/2 cup dry white wine
• 1 (13.5 oz) can whole tomatoes
• 1 cup chicken stock
• 2 sprigs fresh rosemary
• -1 None Spice Rub
• 1 tsp fennel seeds
• 2 tsp dried oregano
• 1/2 tsp cayenne pepper
• 1 tbsp cracked black pepper
• 1 tbsp sea salt
• 2 tsp olive oil

1. In a large frying pan, heat oil over high heat. Cook pork until browned all over. Set aside.
2. Meanwhile, in a small bowl, combine all ingredients for spice rub.
3. Remove all but 1 tbsp oil from frying pan. Cook garlic, onion, fennel and pancetta, stirring, until onion softens. Add tomato paste, wine, tomatoes, stock, 1 cup water and rosemary. Bring to a boil.
4. Rub pork with spice rub then place in a 4.5 quart slow cooker. Pour fennel mixture over pork. Cook, covered, on low for 8 hours. Slice.
5. Serve pork with vegetable mixture and drizzled with sauce.

olive oil, pork shoulder, garlic, spanish onion, bulbs fennel, pancetta, tomato, white wine, tomatoes, chicken stock, rosemary, rub, fennel seeds, oregano, cayenne pepper, black pepper, salt, olive oil

Taken from recipes-plus.com/api/v2.0/recipes/35789 (may not work)