Tuscan Pork with Fennel

In small bowl, combine fennel seeds, rosemary, and 1/2 teaspoon each salt and pepper. Cut boneless pork shoulder (Boston butt) into 4 equal pieces. Season with rub mixture. In 6- to 7-quart slow cooker bowl, whisk together chicken broth, base/demi-glace, and 1/4 teaspoon each salt and pepper; add potatoes, fennel, and garlic. Place meat on top of vegetables in slow cooker bowl. Cover and cook 7 hours on high or 10 hours on low, or until very tender. Transfer meat to cutting board. Skim and discard fat from cooking liquid. Slice pork and serve with vegetables. Drizzle with cooking liquid. Garnish with chopped fennel fronds, if desired.