Martha Stewart'S Slow-Cooker Italian-Braised Pork

• 2 tablespoons extra-virgin olive oil
• 2 1/2 pounds boneless pork shoulder
• Coarse salt and freshly ground pepper
• 1 large onion, finely chopped
• 3 garlic cloves, minced
• 1 celery stalk, finely chopped
• 3/4 teaspoon fennel seeds
• 1/2 cup dry red wine
• 1 can (28 ounces) crushed tomatoes
• Cooked polenta, for serving
• Finely grated Parmigiano-Reggiano, for serving

1. Preheat a 5-to 6-quart slow cooker.
2. In a large skillet, heat oil over medium-high. Season pork with salt and pepper. Cook, turning occasionally, until browned on all sides, about 8 minutes. Transfer pork to the slow cooker.
3. Reduce heat to medium; add onion, garlic, celery, and fennel seeds to skillet; cook until onion is softened, about 4 minutes. Add wine. Cook, scraping up browned bits with a wooden spoon, until reduced by half, about 2 minutes. Add to slow cooker along with tomatoes. Cover and cook on high until pork is very tender, 4 hours (or on low for 8 hours).
4. Transfer pork to a cutting board. Using two forks, shred meat into bite-size pieces, discarding any large pieces of fat. Skim fat off sauce. Return shredded pork to slow cooker and stir to combine. Serve over polenta, sprinkled with cheese.

extravirgin olive oil, pork shoulder, salt, onion, garlic, celery stalk, fennel seeds, red wine, tomatoes, polenta

Taken from food52.com/recipes/77789-martha-stewart-s-slow-cooker-italian-braised-pork (may not work)