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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. In a large skillet, heat the oil over medium heat. Sprinkle the meat with salt and pepper and brown it on all sides. Remove the meat to a large slow cooker. | 2. Add the onion and fennel seeds to the skillet and cook until the onion is tender and golden, about 10 minutes. Stir in the garlic, sage, and rosemary. Add the tomato puree, tomatoes, and a pinch of salt and stir well. Pour the sauce into the slow cooker. Add the crushed red pepper. Cover and cook on low for 5 to 6 hours, or until the pork is very tender. | 3. Remove the meat to a cutting board but leave the sauce in the slow cooker with the heat on. With two forks, tear the pork into bite-size pieces. Return the pork to the cooker to reheat. Stir in the basil. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
olive oil	2	tablespoons		238.68	0.0	0.0	27.0
pork shoulder	2	lbs	boneless rolled tied	1151.4693	0.0	204.3631	30.8267
salt black pepper			ground	-	-	-	-
onion	1		chopped	44.0	10.274000000000001	1.21	0.11
fennel seed	1/2	teaspoon		3.45	0.5229	0.158	0.1487
garlic clove	4		chopped	-	-	-	-
sage	1	tablespoon	chopped	-	-	-	-
rosemary	1	teaspoon	chopped	0.917	0.1449	0.0232	0.040999999999999995
tomato puree	28	ounces		301.6386	71.282	13.0975	1.6669999999999998
tomato	28	ounces	peeled drained chopped	182.5707	40.4831	9.5254	1.5876
salt				-	-	-	-
red pepper flake	1	pinch	crushed	-	-	-	-
basil	1/2	cup	chopped	2.76	0.318	0.37799999999999995	0.0768

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.