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1
Cut the pork shoulder into large 3 chunks and pat dry.
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2
Season with salt and pepper and dust with flour.
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3
Heat 1/4 cup of olive oil in a large enameled cast iron skillet and brown the pork in batches over medium high heat.
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4
When all sides of the meat are nice and brown, transfer to a plate.
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5
Add the remaining 1/4 cup of olive oil to the pan you browned the meat in and stir in the onion, garlic, coriander and fennel.
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6
Cook over low heat for about five minutes.
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7
Add 1 1/2 cups of red wine to the onion mixture and boil for about 5 minutes, until reduced to roughly 1/3 of cup.
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8
When the wine is reduced, add the tomatoes and cook over medium heat for another five minutes.
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9
Add the stock and rosemary and bring to a boil.
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10
Add the pork, cover partially and cook over low heat until very tender, about 2 hours, adding more wine or stock as needed.
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11
When the meat falls apart when picked up with your tongs, break it up into the sauce.
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12
In a large pot of boiling salted water, cook the pennette until al dente.
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13
Drain and return to the pot or a bowl.
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14
Add the ragu and toss until the pasta is coated.
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15
Serve with cheese and Italian parsley at the table.
