Italian Pork with Sweet Potatoes


1-In a little bowl, consolidate fennel seeds, garlic powder, oregano, paprika, salt, and pepper. Trim fat from meat. Sprinkle fennel seed blend equitably finished meat; rub in with your fingers. In the event that essential, slice meat to fit into a 3 1/2-or 4-quart moderate cooker. 

2-Place sweet potatoes in cooker. Include meat. Pour soup over meat blend in cooker. 

3-Cover and cook on low-warm setting for 8 to 10 hours or on high-warm setting for 4 to 5 hours. 

4-Expel meat from cooker, holding cooking juices. Cut or shred meat. Serve meat with sweet potatoes. On the off chance that coveted, embellish with sprigs of parsley.


  • 1teaspoon fennel seeds, crushed
  • 1/2teaspoon garlic powder
  • 1/2teaspoon dried oregano, crushed
  • 1/2teaspoon paprika
  • 1/4teaspoon salt
  • 1/4teaspoon ground black pepper
  • 11 1/2 pound boneless pork shoulder roast
  • 1pound sweet potatoes, peeled and cut into 1-inch pieces
  • 1cup reduced-sodium chicken broth
  • Italian (flat-leaf) parsley sprigs (optional)

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