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1
Using a spice grinder, grind the coriander and cumin seeds until they are a fine powder.
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2
Preheat the oven to 375 degrees F.
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3
Sprinkle the pork shoulder with the ground spices and salt, then tie each piece so they cook evenly.
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4
Coat a Dutch oven with olive oil and bring to a high heat.
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5
Brown the first pork on all sides.
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6
Remove the pork from the pan and reserve.
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7
Ditch the fat in the pan and give a few drops of new oil.
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8
Repeat with the second pork and remove.
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9
Lower the heat to medium and toss in the fennel and onions and season them with salt and a sprinkle of crushed red pepper.
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10
Cook the onions and fennel until they are soft and very aromatic, 7 to 8 minutes.
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11
Add the garlic and ginger and cook 2 to 3 minutes longer.
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12
Add the wine and reduce by half.
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13
Stir in the mustard and add the bay leaves and thyme.
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14
Return the pork to the Dutch oven and add stock to the pan until it comes halfway up the side of the pork.
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15
Add salt if needed.
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16
Bring the liquid to a boil, cover and put the Dutch oven in the preheated oven.
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17
After 1 hour, turn the pork over and add more liquid to the pan if the liquid level has gone down.
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18
Cover and return to the oven for 1 hour.
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19
Turn the pork back over and return to the oven without the lid and cook for 45 more minutes.
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20
The liquid should concentrate.
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21
Remove the pan from the oven, remove the pork and reserve for 15 minutes, tented with aluminum foil.
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22
Skim any excess fat from the pan and reduce the pan juices, if needed.
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23
Slice the pork and serve with onions, fennel and juices.
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24
Wine Pairing Suggestion: Pinot Grigio
