Italian Braised Pork

• 2 tbsp olive oil
• 1 None pork shoulder (about 3 1/3 lbs), rolled and tied
• 2 cloves garlic, crushed
• 1 medium onion, coarsely chopped
• 1/2 small fennel bulb, coarsely chopped
• 8 slices hot pancetta, coarsely chopped
• 1 tbsp tomato paste
• 1/2 cup dry white wine
• 1 can (14 oz) diced tomatoes
• 1 cup chicken stock
• 2 sprigs fresh rosemary
• 2 large fennel bulbs, halved and thickly sliced
• None None FOR THE SPICE RUB
• 1 tsp fennel seeds
• 2 tsp dried oregano leaves
• 1/2 tsp cayenne pepper
• 1 tbsp cracked black pepper
• 1 tbsp sea salt
• 2 tsp olive oil

1. Preheat the oven to 350u0b0F.
2. Heat oil in a Dutch oven on high heat. Cook pork until browned all over.
3. Meanwhile, combine ingredients for spice rub in small bowl.
4. Remove pork from pan. Reserve 1 tbsp of the oil in pan; discard remaining oil. Cook garlic, onion, chopped fennel and pancetta, stirring, until onion softens. Add tomato paste; cook, stirring, 2 mins.
5. Meanwhile, rub pork with spice rub.
6. Return pork to pan with wine, undrained tomatoes, stock, 1 cup water and rosemary; bring to a boil. Cover. Transfer to oven; cook 1 hour.
7. Add sliced fennel to pan; cover. Return to oven; cook 1 hour. Remove pork from pan; discard pork rind. Cover pork to keep warm.
8. Meanwhile, cook braising liquid in pan, uncovered, on medium heat on stove top until slightly thickened. Serve sliced pork with sauce.

olive oil, pork shoulder, garlic, onion, fennel bulb, hot pancetta, tomato, white wine, tomatoes, chicken stock, rosemary, fennel bulbs, spice rub, fennel seeds, oregano, cayenne pepper, black pepper, salt, olive oil

Taken from recipes-plus.com/api/v2.0/recipes/35792 (may not work)