Braised Pork Shoulder With Fennel, Oranges & Olives

1. 1

   Preheat oven to 325u00b0.

2. 2

   Cut the pork shoulder crosswise into 4 even pieces. Secure each piece with kitchen twine so they will stay together while braising. Season with salt and pepper. Heat about 2 Tbsp. of olive oil in a Dutch oven or heavy, lidded pot. Brown the meat on all sides, about 10 minutes total. Remove meat from pan and transfer to a rimmed plate. If there is more than a thin coating of fat in the bottom of the pot, drain some off. If the pot seems too dry to saute onions in, add a little oil.

3. 3

   Saute the onion in the Dutch oven until softened, about 2 minutes. Season lightly with salt. Add fennel seeds and tomato paste to clear spots; toast the seeds and caramelize the tomato paste, about 1 minute. Stir to combine with the onions. Add the fennel wedges, season lightly with salt, and saute, coating with tomato paste and onions, about 2 minutes. Add the wine and bring to a boil, scraping up all of the brown bits from the bottom of the pot. Add the oranges and olives and return the pork to the pot, along with any accumulated juices. Add the chicken stock and bring to a simmer. When the liquid reaches a simmer, cover the pot and transfer to the oven. Braise until the meat is tender and just starting to fall apart, about 2 hours. Flip the meat halfway through.

4. 4

   Transfer the pork, fennel, oranges, and olives and to a rimmed plate or bowl. Remove the string from the pork and tent with foil.

5. 5

   Meanwhile, place the Dutch oven on the stove over medium-high heat. Simmer until the liquid has reduced slightly, about 10 minutes. Taste and season, if necessary, with salt and pepper.

6. 6

   Divide the pork, fennel, oranges, and olives between warm plates (or serve it family style on a large platter). Spoon the reduced braising liquid over the meat and garnish with fennel fronds, if desired.

No additional tips available.