3 - 3½poundspork shoulder(trimmed and cut into 2 or 3 large pieces)
pork roast
2tablespoonsextra virgin olive oil
salt and black pepper(to taste)
14.5ouncecan Italian plum tomatoes(diced and undrained)
1 - 2cupschicken broth
Instructions
In a gallon sized zip to lock bag, add wine, onion, garlic, rosemary, thyme, bay leaves, crushed fennel seeds, and red pepper flakes.
Add pork chunks to bag, remove most of the air and seal tightly. Shake to mix everything and coat the meat. Place in the refrigerator for at least 8 hours. Turn pork occasionally while marinating.
Remove pork pieces from marinade. Pat dry with paper towels and set aside.
Discard the woody herb stems and bay leaves. Pour off the marinade liquid into a glass or measuring cup. Reserve both the solids and the liquid.
Heat the olive oil in a large heavy-duty skillet or Dutch oven over medium-high heat. Add the marinated pork and sear until evenly browned on all sides, approximately 8-10 minutes. Season with salt and black pepper, to taste.
Add the solids from the marinade and cook until onions are soft and translucent stirring frequently, about 5-10 minutes.
Add liquid from marinade to skillet and scrape the brown bits from the bottom of the pan. Continue cooking until liquid is reduced to approximately one third of its original volume.
Stir in tomatoes and 1 cup chicken broth.
Cover, reduce heat to medium-low and cook for 2 to 2½ hours, stirring every half hour or so. Add more chicken broth if needed during cooking.
When pork can be pulled apart easily with a fork, remove from heat and let rest in warm juices for 10-15 minutes.