Slow Cooker Pork Roast and Potatoes for Idaho® Potatoes

Ingredients:

1 cup dry white wine

1 cup less sodium chicken broth

½ cup chopped fresh flat-leaf parsley

2 tablespoons cider vinegar

2 tablespoons tomato paste

1 tablespoon minced garlic

1 tablespoon Worcestershire sauce

2 teaspoons chopped fresh rosemary or 1 teaspoon crumbled dried rosemary

Kosher salt and freshly ground pepper to taste

1 bulb fennel, trimmed, halved, cored and sliced lengthwise

1 large onion, halved and sliced

1 3-pound pork loin 

3 large Idaho® potatoes (about 2 pounds), peeled and cut into 1 ½-inch chunks

2 large carrots, peeled and sliced into 1-inch pieces

Directions:

1. In a large bowl, whisk together the white wine, chicken broth, parsley, vinegar, tomato paste, garlic, Worcestershire sauce, rosemary, and salt and pepper.
2. Place the onions and fennel in the slow cooker. Place the pork on top. Then add the potatoes and carrots. Whisk the sauce again and pour over the whole thing.
   
3. Cook on low for 6 to 8 hours until the pork is very tender and has reached an internal temperature of at least 140°F. 
   
   
4. Remove the pork from the slow cooker and place on a cutting board. Use a slotted spoon to remove all of the vegetables, and place them on one half of a large serving plate. Slice the pork (it will likely fall apart, which is not only fine, but shows how tender it is!), and add to the other side of the serving plate.  Spoon some of the cooking juices over the pork and serve. You can strain and pass the rest of the cooking juices on the side.