Ingredients:
• 2 1/2 lb pork butt, sliced
• 2 teaspoons ground fennel
• 1 teaspoon Kosher salt
• 1/2 pepper
• 3 TB spoons olive oil
• 1 large onion, chopped fine
• 1 large fennel bulb, halved, cored, and chopped fine
• 4 large carrots, peeled and chopped fine
• 1/4 cup minced fresh sage
• 1 cup red wine
• 1 (28 oz) can crashed tomatoes
• 3 cups chicken broth
• 1 garlic head, outer papery skins removed and top fourth of head cut off and discarded
Directions:
• Adjust oven rack to middle position and heat oven to 300 degrees F.
• Sprinkle meat with ground fennel and season with salt and pepper, pressing spices to adhere.
• Heat Dutch oven over medium-high heat until just smoking.
• Add half of meat, and cook, without moving them, until meat is well browned, 6-8 minutes; transfer to the plate.
• Repeat with remaining pork; set aside.
• Reduce heat to medium and add onion, fennel, carrots, sage, and 1/2 teaspoon salt.
• Cook, stirring occasionally and scraping up any browned bits, until vegetables are well browned, 12-15 minutes.
• Add wine and cook for 5 minutes.
• Stir in tomatoes and broth and bring to simmer.
• Submerge garlic and pork, in liquid; add any accumulated juices from plate.
• Cover and transfer to oven.
• Cook for 2 hours.
• Remove pot from oven and transfer pork and garlic to rimmed baking sheet.
• Once cool enough to handle, shred meat from bones; discard bones and gristle.
• Return meat to pot.
• Serve over noodles.
