Serves 6-8
lard
1 3-4 pound pork should roast, cut into 2″ cubes
2 Granny Smith apples, peeled, cored, and eighth’ed
1 fennel bulb, sliced
1 medium onion, sliced
1 teaspoon fennel seed, freshly ground
1/2 teaspoon white pepper
1 teaspoon salt
kraut
creme fraiche
Melt fat in a heavy bottomed saute pan over medium-high heat. Brown pork and place in bowl of slow cooker with the rest of the ingredients. (You could brown the onion and fennel first, too, if you have time.) Cook on high for 3-4 hours or low for 6-8 hours. Serve with kraut and dollops of creme fraiche.