1packagedried porcini mushrooms½ oz / 14g, rehydrated and chopped
2tablespoonclarified butter
4ozchunk pancettadiced
3lbtrimmed pork shoulder or butt roast
2mediumonionsfinely chopped
2carrotspeeled and sliced
4clovesgarlicminced
2teaspoondried oregano
1teaspoondried thyme
1teaspoonsea salt
1teaspooncracked black peppercorns
2bay leaves
1cupdry white wine
1can (28oz)tomatoes with juice coarsely chopped
Instructions
In a large skillet, heat clarified butter over medium-high heat. Add pancetta and cook, stirring until browned, about 4 minutes. Using slotted spoon, transfer to slow cooker.
Add pork roast and brown on all sides, about 10 minutes, transfer to slow cooker.
Reduce heat to medium, add onions and carrots and cook until carrots are softened, about 7 minutes.
Add mushrooms, garlic, oregano, thyme, salt, pepper and bay leaves. Cook for 1 minute.
Add wine, bring to a boil and cook for about 2 minutes.
Add tomatoes with juice and return to boil, breaking up tomatoes.
Transfer to slow cooker. Cover and cook on LOW for 6 to 8 hours, HIGH for 3 to 4 hours until pork is tender.
Notes
recipe courtesy of The 163 best Paleo Slow Cooker recipes