Italian Braised Pork

Here's a comforting dish that's minimal on prep but really delivers on flavor. Economical pork shoulder (only $4.99/lb...and at Whole Foods no less!) is elevated to fork-tender perfection by braising it in a rich Chianti-tomato sauce accented with hearty portobello mushrooms and fresh oregano. Simply toss the ingredients into a slow-cooker (or a dutch oven) in the morning and let them simmer away all day, filling your home with a wonderfully savory aroma. I paired it with fresh, homemade pappardelle pasta for an authentically Italian dinner, but it would be just as tasty with any number of less time-consuming options, such as store-bought pasta, polenta or even mashed potatoes!

Ingredients
2 tbsp olive oil
2 1/2 lbs boneless pork shoulder
1 yellow onion, diced
3 cloves garlic, minced
1 stalk celery, diced
3/4 tsp fennel seeds
1/2 cup Chianti or other dry red wine
1 28 oz can crushed tomatoes
1 cup portobello mushrooms, sliced
salt and pepper, to taste
1 tbsp fresh oregano, chopped

Instructions
1. In a large skillet, heat oil over medium-high heat. Season pork with salt and pepper and cook, turning occasionally, until browned on all sides, about 8 minutes. Transfer pork to a 5-6 quart slow cooker. Reduce heat to medium and add onion, garlic, celery and fennel seeds to pan. Cook, stirring occasionally, until onion is softened, about 4 minutes.

2. Add wine and 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, about 4 hours (or 8 hours on low). Add portobello mushrooms to slow cooker during the last 20 minutes of cooking.

3. Transfer pork to a cutting board. Shred meat into bite-size pieces with two forks, discarding any large pieces of fat. Skim fat off sauce and discard. Return shredded pork to slow cooker and stir to combine. Serve over starch of your choice and garnish with fresh oregano, if desired.