How to Make Seeded Fennel Pork Shoulder

Ingredients

• 1 large fennel bulb, trimmed and quartered
• 1 large tart apple, cored and halved
• 1 small onion, halved
• ¼ cup golden raisins
• 3 boneless pork shoulder roast
• 2 Tbsp Dijon-style mustard
• 1 tsp fennel seeds, crushed
• 1 tsp celery seeds, crushed
• 1 tsp dill seeds, crushed
• ½ tsp cracked black pepper
• 0.66 cup apple cider or apple juice
• ½ cup low-sugar apple jelly
• 1 small fennel bulb, trimmed and cut into thin slivers
• 1 small tart apple, cut into very thin slices

1. Place quartered fennel, halved apple, onion, and raisins in a 4- to 5-quart slow cooker.
2. Trim fat from roast. Spread mustard all over roast. In a small bowl combine fennel seeds, celery seeds, dill seeds, mustard seeds, and cracked black pepper. Sprinkle seed mixture evenly over roast to coat. Place coated roast on top of fennel mixture in cooker. Pour apple cider over all in cooker.
3. Cover and cook on low-heat setting for 10 to 12 hours.
4. Remove roast from cooker; cover and keep warm. Discard liquid and solids in cooker. In a small saucepan bring apple jelly to boiling. Remove from heat and stir in slivered fennel and sliced apple until coated. Spoon apple mixture over roast before serving.