Slow Cooker Pork & Fennel Stew

4-5 lb boneless pork shoulder, cut into 1 1/2" cubes
salt & pepper
olive oil
1 onion, diced
1 fennel bulb, thinly sliced
8 oz crimini mushrooms, sliced
5 cloves garlic, minced
2 tsp fennel seeds
1/2 cup dry red wine (or beef stock)
1 (28 oz) can crushed tomatoes
grated parmesan cheese & flat leaf parsley for serving
Egg noodles, rice, mashed potatoes, or polenta to serve stew over.

Season pork cubes with salt & pepper
Saute onion & fennel in olive oil in a large skillet over medium-high heat, stirring occasionally until beginning to brown.  Scrape into slow cooker.
Saute mushrooms in olive oil until brown, add garlic and fennel seeds and saute another 2 minutes.  Scrape into slow cooker
Saute pork cubes in oil until browned on all sides (but not cooked through)  Transfer to slow cooker.
Add wine to pan and cook until reduced to half, scraping browned bit off bottom of pan.  Transfer to slow cooker
Add tomatoes (undrained) to slow cooker.
Cover and cook on low 6-8 hours until pork is tender.  Skim fat from slow cooker and discard
Serve over egg noodles, rice, mashed potatoes, or polenta & sprinkle with parmesan & parsley as desired.