1.In large frying pan, heat oil; cook pork, uncovered, until browned all over.
2.Meanwhile, in a small bowl, combine ingredients for spice rub.
3.Remove pork from dish; remove all but 1 tbsp of the oil in dish. Cook garlic, onion, fennel and pancetta in same dish, stirring, until onion softens. Add paste, wine, undrained tomatoes, stock, the water and rosemary; bring to the boil.
4.Meanwhile, rub pork with spice rub.
5.Place pork in 4.5-litre (18-cup) slow cooker with; pour fennel mixture over pork. Cook, covered, on low, 8 hours. Serve pork sliced with vegetable mixture and drizzled with sauce.
Related
Sign up for our newsletter
Want 20% off at THE ICONIC? Sign up to the latest news at Women’s Weekly Food.