Italian Roasted Pork - cooking recipe

Ingredients

2 tbsp olive oil
3 1/3 lb pork shoulder, rolled and tied
2 cloves garlic, minced
1 None medium Spanish onion, coarsely chopped
2 large bulbs fennel, halved, thickly sliced
8 slices spicy pancetta, coarsely chopped
1 tbsp tomato paste
1/2 cup dry white wine
1 (13.5 oz) can whole tomatoes
1 cup chicken stock
2 sprigs fresh rosemary
-1 None Spice Rub
1 tsp fennel seeds
2 tsp dried oregano
1/2 tsp cayenne pepper
1 tbsp cracked black pepper
1 tbsp sea salt
2 tsp olive oil

Preparation

In a large frying pan, heat oil over high heat. Cook pork until browned all over. Set aside.
Meanwhile, in a small bowl, combine all ingredients for spice rub.
Remove all but 1 tbsp oil from frying pan. Cook garlic, onion, fennel and pancetta, stirring, until onion softens. Add tomato paste, wine, tomatoes, stock, 1 cup water and rosemary. Bring to a boil.
Rub pork with spice rub then place in a 4.5 quart slow cooker. Pour fennel mixture over pork. Cook, covered, on low for 8 hours. Slice.
Serve pork with vegetable mixture and drizzled with sauce.