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Slow-Cooker Italian Pork Shoulder with Rosemary Potatoes

Ingredients

• 3 1/2 pounds boneless pork shoulder roast, trimmed of excess fat and cut into 2 equal pieces
• 1 tablespoon kosher salt
• 1 tablespoons olive oil
• 1 bay leaf
• 1/2 teaspoon fennel seed
• 1/2 teaspoon crushed red chili
• 5-6 garlic cloves, smashed and roughly chopped
• 1 yellow onion, peeled and sliced
• 1 1/2 pounds yellow potatoes, cut into 1 1/2-inch chunks
• 1 15-ounce can chopped tomatoes
• 2 tablespoons chopped fresh rosemary
• 2 tablespoons chopped fresh parsley

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