Crockpot Italian Shredded Pork

Step 1: Heat olive oil or coconut oil in a large pan over medium high heat. Salt and pepper the pork roast. Brown pork roast on all sides and place in crockpot.

Step 2: Heat more oil if necessary in same pan and reduce the heat to medium. Add diced bell peppers, celery and fennel seeds and cook until softened, about 5 minutes. Add minced garlic cloves and fresh rosemary and cook another minute.

Step 3: Add in red wine and scrape bottom of the pan to get all the yummy browned bits. Let reduce by half for about 3-5 minutes more.

Step 4: Pour veggies and wine over pork in crockpot and add diced tomatoes and thyme sprigs. Season with salt and pepper. Set your crockpot to low and cook for 8 hours or until pork is cooked through.

Step 5: Remove pork from the crockpot and shred with two forks. Skim any fat off of the sauce (if there is a lot) and remove the thyme stems. Return the pork back to the pot, stirring to coat. Eat up!