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Export 13 ingredients for grocery delivery
Step 1
Add the fennel seed, oregano, rosemary, red pepper flake, peppercorns, and salt to a mortar or spice grinder. Grind until well-blended, but still somewhat coarse.
Step 2
Chop the garlic.
Step 3
Peel the carrots and chop them into 2- to 3-inch pieces.
Step 4
Remove the string from the pork roast. Pat it dry with paper towels, then coat all over with the seasoning blend.
Step 5
Add the olive oil to a pan over medium heat. Once hot, brown the pork roast on all sides.
Step 6
While the pork is browning, add the carrots and potatoes to the slow cooker.
Step 7
Once browned, nestle the pork roast into the potatoes and carrots.
Step 8
Add the garlic to the pan the pork was browned in. Cook for about 30 seconds to 1 minute, until fragrant and somewhat golden.
Step 9
Add the wine and chicken stock to the pan, using a wooden spoon to scrape up the browned bits and leftover spices on the bottom. Cook for about 5 minutes, until the mixture has slightly reduced.
Step 10
Pour the cooking liquid over the pork roast, potatoes, and carrots.
Step 11
Cook for 4 hours on high heat.
Step 12
At the 4-hour mark, remove the lid and flip the roast for even cooking. This step can be optional if need be, but will produce a more tender roast.
Step 13
Cook for another 2 hours on high.
Step 14
Remove the lid and check for doneness. At this point, the pork should be fall-apart tender and shred easily with 2 forks.
Step 15
Stir the red wine vinegar into the cooking liquid. Taste all components of the dish for seasoning.
Step 16
Shred the pork apart with 2 forks. You can shred it more finely for sandwiches and in thicker pieces if serving by itself.
Step 17
Serve.
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