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1
First thing to remember. This recipe does not need a lot of salt because the olives and capers are super salty. Keep that in mind.
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2
Start by taking the meat out of the refrigerator about 20 minutes prior to cooking. Pat the pork thoroughly dry. Cover the pork in a coating of salt and pepper and pat it into the pork so it sticks.
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3
Heat a Dutch oven with olive oil over medium-high heat. Drop in the pork and let sear on each side for 2-3 minutes so a nice crust developes. Remove pork to a plate.
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4
Lower heat to medium and add the garlic and shallot. Let cook for 5 minutes. Add tomatoes, olives, capers, crushed red pepper flakes and rosemart. Let cook for 5-7 minutes, until tomatoes have softened.
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5
Add white wine and chicken broth and bring to a simmer. Add pork back to the liquid. Squeeze 3 of the 4 lemon quarters into the pot and drop them in. Lower heat to as low as your burner will go and cover. You want it to be super low that the liquid barely bubbles. Let cook for 2 hours.
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6
After 2 hours check to see if the meat is falling off the bone and easily pulls apart. Mine took about 2 1/2 hours. Remove meat to a cutting board when ready and remove all fatty pieces and the bone. Mine had a lot of fat which made the meat super flavorful, but is really unpleasant to eat. Pull meat into chunks meat with 2 forks. Don't fully shred it, but make it more like a pot roast.
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7
Return meat to pot with sauce. Let simmer in the sauce for 15 minutes before serving. Squeeze remaining lemon wedge over the whole pot to brighten it up before serving.
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8
Serve alongside crusty bread and a good glass of wine.
