Slow Cooker Pork with Fennel, Dried Apricots, and Gentle Saffron Lemon Sauce

Name: Slow Cooker Pork with Fennel, Dried Apricots, and Gentle Saffron Lemon Sauce
Prep time: 20 min
Cook time: 360 min
Total time: 380 min
Yield: 4
Cuisine: Fusión mediterránea
Ingredients: 1.75 lb pork shoulder, cubed; 2 cups fennel bulb; 1.5 cups yellow onion; 4.25 oz dried apricots; 4 cloves garlic; 1 cup chicken broth; 2 tbsp lemon juice; 2 tsp lemon zest; 1 tbsp honey; 1 pinch saffron threads; 1 tbsp olive oil; 2 tbsp rice flour; 1 tsp salt; 1/2 tsp black pepper; 1 tsp fennel seeds; 2 tbsp fresh parsley

An original slow cooker stew featuring tender pork slowly cooked with fennel, onion, and dried apricots. The broth is scented with saffron, lemon, and a touch of honey, creating a gentle, aromatic, and balanced sauce.

20 minPrep

360 minCook

380 minTotal

4Servings

Gluten-FreeDairy-FreeHigh Protein

Ingredients

Adjust servings

800 g pork shoulder, cubed (in 1.5-inch cubes)
300 g fennel bulb (thinly sliced finas)
180 g yellow onion (en pluma)
120 g dried apricots (cut por the mitad)
12 g garlic (chopped)
240 ml chicken broth (low sodium if possible)
30 ml lemon juice (freshly squeezed)
4 g lemon zest (solo the parte amarilla)
21 g honey (for equilibrar the acidez)
0.2 g saffron threads (machacadas lightly)
15 ml olive oil (for dorar)
16 g rice flour (for espesar lightly the sauce)
6 g salt (or to taste)
2 g black pepper (freshly ground)
2 g fennel seeds (lightly machacadas)
10 g fresh parsley (chopped, for terminar)

Nutrition facts

per serving

432 kcal

Calories

35 g

Protein

23 g

Carbs

22 g

Fat

4 g

Fiber

19 g

Net carbs

Approximate nutritional information. Estimated from the recipe’s ingredients and amounts, using standard reference nutrition values. It may vary with brands, sizes and cooking method. For guidance only; not a substitute for medical or dietary advice.

Allergens

Celery

Instructions

1
1. Pat the pork cubes dry with paper towels and season them with the salt, black pepper, and rice flour, tossing well so they are lightly coated.
2
2. Heat the olive oil in a large skillet over medium-high heat. Brown the pork for 4 to 5 minutes, stirring, until colored on several sides. Transfer it to the slow cooker.
3
3. In the same skillet, add the onion, sliced fennel, garlic, and fennel seeds. Cook for 3 minutes, stirring, until the vegetables begin to soften and become fragrant. Transfer this mixture to the slow cooker.
4
4. Add the dried apricots, chicken broth, lemon juice, lemon zest, honey, and saffron threads to the slow cooker. Stir well to distribute everything evenly.
5
5. Cover and cook on low for 6 hours, or on high for 3 hours, until the pork is very tender. If you want to hold it before serving, use the warm setting at about 140 °F / 60 °C.
6
6. Uncover, stir gently, and check the seasoning. If you prefer a slightly more concentrated sauce, pour the liquid into a saucepan and boil it for 3 to 5 minutes; then return it to the cooker.
7
7. Serve hot, finished with the chopped fresh parsley on top.

Chef tips

For a more aromatic result, crush the saffron with a teaspoon of hot broth before adding it. If your fennel has green fronds, save them and use them with the parsley for garnish.

Substitutions

You can replace the chicken broth with vegetable broth. Honey can be swapped for maple syrup in the same amount. If you do not have rice flour, use cornstarch mixed with a little broth and add it at the end to thicken.

What I used to make it

Generic kitchen tools that work for this recipe. You don’t need to buy anything to make it.

Illustrative image
TempPro TP19H Digital Thermometer
Checking doneness of meat and chicken
- Checks doneness of meat and chicken
- Quick reading
- Clean the probe after each use
View on Amazon
Illustrative image
T-fal Ultimate Hard Anodized 12" Non-Stick Pan
Eggs, omelets and stir-fries
- Eggs and omelets that don’t stick
- Comfortable, sturdy handle
- Use wooden or silicone utensils
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Illustrative image
Victorinox Fibrox Pro 8" Chef’s Knife
Chopping, slicing and cutting strips
- The knife I use most when cooking
- Chops, slices and cuts into strips
- Keep it sharp and hand-dry it
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