You can partially make this recipe up to 3 months in advance stopping after adding the chicken stock. Let cool, then place in an airtight container or resealable bag and store in the freezer. Thaw overnight in the refrigerator before completing the last steps.
- 1 Tablespoon ghee or bacon fat
- 5 Pounds boneless pork shoulder roast, trimmed of fat and cut into four large chunks
- Sea salt and cracked black pepper, to taste
- 6 Ounces pancetta, diced
- 2 small yellow onions, diced
- 5 cloves garlic, minced
- 1 1/2 Teaspoon fennel seeds
- 3/4 Cups dry red wine
- 1 Cup chicken stock
- 1 Pound carrots, peeled and cut into three-inch pieces
Melt the ghee in a large Dutch oven or deep skillet over medium-high heat. Generously season the shoulder pieces with salt and pepper. Brown the pieces in batches, then place them in the slow cooker.
In the same pan that your browned the pork, sauté the pancetta, onions, garlic, and fennel seeds over medium heat for 5 to 7 minutes, until the onions are soft. Pour the mixture on top of the pork.
While the pan is still hot, pour in the wine and stir continuously to release any browned bits from the bottom. Pour it into the slow cooker and add the Chicken Stock. Cover and cook on low for 8 hours or on high for 4 hours. Add the carrots during the last 2 hours of cooking. Skim off any fat from the surface, then slice or shred the meat and ladle a bit of the sauce over the top.