6½ hours | 30 min prep

SERVES 6

• 4 lbs pork shoulder
• 2 tablespoons olive oil
• 1 medium onion, peeled and sliced
• ¼ cup Fennel - Finocchio, or bulbing fennel, finely chopped bulb
• 1 cup cider vinegar
• 3 tablespoons Splenda sugar substitute(or sugar, if not diabetic)
• 1 cup canned tomato, drained and diced
• 1 cup chicken broth
• 1 teaspoon chicken bouillon granules
• 2 garlic cloves, peeled and crushed
• 1/2 teaspoon dried Thyme or 1 tablespoon fresh Thyme leaves (see varieties to use below)
• 1/2 teaspoon red pepper flakes, to taste
• 2 tablespoons cornstarch, mixed with 2 tablespoons cold water

1. Slice Fennel bulb and some of the green stems and leaves. Save some of the feathery leaves for garnish.
2. In a large, heavy skillet, sear the pork in the oil over medium-high heat until it's brown all over, about 20 minutes. Transfer the pork to the crock pot.
3. Pour off all but about 1 tablespoon of fat from the skillet and reduce the heat to medium-low.
4. Sauté the onion and fennel until just a little golden. Transfer them to the crock pot.
5. In a bowl, mix together the vinegar and Splenda. Pour the mixture over the pork. Add the tomatoes.
6. In a bowl, mix together the broth and bouillon until the bouillon dissolves. Stir in the garlic, Thyme, and red pepper. Pour this over the pork.
7. Cover the crock pot, and cook on low for 6-8 hours.
8. Remove the pork from the crock pot and place it on a serving platter. Using a slotted spoon, scoop out the vegetables and pile them around the pork.
9. Cover the platter with foil and put it in a warm place.
10. Turn crock pot to high and stir cornstarch mixture into liquid and heat until thickened slightly.
11. Chop some of the fennel leaves and sprinkle over roast and veggies.
12. Slice meat and serve with sauce.

Thyme:- Thyme - Compact English, or Thyme - English, or Thyme - Provence, or Thyme - Tabor.