3-4 pound pork roast
1 heaping teaspoon Milford Spice Company Fennel Pollen
1/2 teaspoon black pepper
1/2 teaspoon sea salt
1 teaspoon minced garlic
2 cups beef stock
1 yellow onion, medium, chopped
2 tablespoons olive oil

Turn slow cooker to low setting and add beef stock and chopped onions

Combine 1 tablespoon olive oil, 1/2 teaspoon of Fennel Pollen, salt, pepper, and garlic in small bowl.  Combine well.
Rub Fennel Pollen mixture over pork roast.
Sear pork roast over medium heat in a saute pan until lightly browned.
Place over onions in slow cooker.
Place cover on slow cooker and allow to cook for 6-8 hours on low, 3-4 on high.  (Be sure to check internal temperature of pork, as slow cookers can vary drastically in heating duration.)

Remove roast from slow cooker, slice as desired.  Dust lightly with the rest of the MSC Fennel Pollen and salt and pepper before serving.  We enjoy with sauteed spinach, potatoes, or roasted cauliflower.


Frank Vertin

Date 10/31/2012

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