1 lb leeks, white and light green parts, halved lengthwise, sliced 1/2 inch thick and washed thoroughly
3 garlic cloves, minced
2 TBS Extra Virgin Olive Oil
2 1/2 cups low-sodium chicken broth
3 TBS Arrowroot Starch
2 bay leaves
1 4-lb boneless pork shoulder/butt roast, trimmed of extra fat and cut into 1" chunks
1 lb carrots (approximately 6), peeled, halved lengthwise in thickest parts and sliced 1" thick
1 fennel bulb, top discarded, halved, cored, and sliced 1/2 inch thick
1 1/2 cups prunes, quartered
1 cup Nutpods Original Creamer
2 TBS minced fresh tarragon or fennel fronds
1 TBS fresh lemon juice
1. In a medium bowl, microwave leeks, garlic and 1 tablespoon of the oil for 5 minutes, stirring occasionally, until the leeks are softened. Put contents in slow cooker.
2. Add broth, arrowroot starch and bay leaves into slow cooker and stir until arrowroot is incorporated. Season pork with salt and pepper and submerge into the liquid in the slow-cooker.
3. Lay sheet of aluminum foil down that is twice as long as the length of the slow cooker. Put carrots and fennel onto the aluminum foil and toss with remaining tablespoon of oil. Season with salt and pepper and place the vegetables on one side of foil. Fold the aluminum foil in half over the carrots and fennel and fold edges, crimping to seal in the contents. Place foil packet on top of the contents in the slow cooker. Cover and cook on low for 6 hours on low, or until the pork is tender.
4. Take out the foil packet and put on a plate. After 5 minutes, remove the fat that has settled on the surface of the stew with a large spoon. Remove and discard the bay leaves.
5. Open the foil packet carefully, watching out for the steam. Place vegetables and accumulated juices into the stew, along with the prunes and the creamer. Let stew sit for 5 minutes until heated through. Add tarragon and lemon juice, season with salt and pepper to taste, and serve.