Porchetta and Pickled Fennel Crostini

Slice fennel thinly. Mix sugar, salt, vinegar, and water together over medium heat until simmering. Add fennel. Simmer over heat for 2-3 minutes. Add fennel to a storage container with thyme and black peppercorns. Chill for at least an hour before eating.

Give the garlic a rough chop. Add all the porchetta ingredients to a slow cooker and cook on high for 2-3 hours until pork is incredibly tender. Cool pork in braising liquid. Pull pork apart.

Slice the baguette thin and drizzle with olive oil. Put under your broiler until crostini is lightly toasted. Add pork, pickled fennel, and some of the fennel fronds to garnish. Yum. These will go fast.