Italian Pork with Sweet Potatoes

Directions

1-In a little bowl, consolidate fennel seeds, garlic powder, oregano, paprika, salt, and pepper. Trim fat from meat. Sprinkle fennel seed blend equitably finished meat; rub in with your fingers. In the event that essential, slice meat to fit into a 3 1/2-or 4-quart moderate cooker. 

2-Place sweet potatoes in cooker. Include meat. Pour soup over meat blend in cooker. 

3-Cover and cook on low-warm setting for 8 to 10 hours or on high-warm setting for 4 to 5 hours. 

4-Expel meat from cooker, holding cooking juices. Cut or shred meat. Serve meat with sweet potatoes. On the off chance that coveted, embellish with sprigs of parsley.

Ingredients

• 1teaspoon fennel seeds, crushed
• 1/2teaspoon garlic powder
• 1/2teaspoon dried oregano, crushed
• 1/2teaspoon paprika
• 1/4teaspoon salt
• 1/4teaspoon ground black pepper
• 11 1/2 pound boneless pork shoulder roast
• 1pound sweet potatoes, peeled and cut into 1-inch pieces
• 1cup reduced-sodium chicken broth
• Italian (flat-leaf) parsley sprigs (optional)