- One 2-pound boneless pork shoulder roast
- 1 teaspoon fennel seed, crushed
- 1/2 teaspoon garlic powder
- 1/2 teaspoon dried oregano, crushed
- 1/4 teaspoon pepper
- 2 tablespoons olive oil
- 1 pound small red potatoes, halved
- One large fennel bulb, cut into 1-inch pieces
- 1-1/2 cups water
- 2 teaspoons chicken bouillon
- 1/2 cup cold water
- 1/4 cup all-purpose flour
- Salt and pepper
Directions
1. Trim fat from meat. In a small bowl, combine crushed fennel seed, garlic powder, oregano, and pepper and then rub 1 teaspoon of it over roast. Rub a large skillet or Dutch oven with olive oil; place meat in pan, and brown meat on all sides.
2. Place potatoes and fennel in bottom of a three to four quart crockery cooker. Sprinkle with remaining spice combination. Stir together the 1-1/2 cups water and bouillon—add to cooker. If necessary, cut meat to fit into the crockery cooker, placing roast on top of vegetables.
3. Cover and cook on low-heat setting for eight to ten hours or on high-heat setting for four to five hours.
4. If gravy is desired, skim fat from juices. Measure 1-1/2 cups juice into medium saucepan and stir the 1/2 cup cold water into the flour; stir into reserved juices in saucepan. Cook and stir for one minute. Makes six to eight servings.
