Pork Recipe

Season pork

Pat the pork shoulder dry and season all over with salt and pepper.

Sear pork

Heat olive oil in a heavy pot over medium-high heat. Sear the pork on all sides until deeply browned. Transfer to a plate.

Cook aromatics

In the same pot, add the onion and cook until translucent. Add garlic and cook 30 seconds more.

Add tomato paste

Stir in tomato paste and cook until it darkens slightly, 1–2 minutes.

Deglaze

Pour in red wine and scrape up browned bits. Simmer until the wine reduces by half.

Braise

Return pork to the pot. Add stock, balsamic vinegar, brown sugar, thyme, and bay leaf. Bring to a simmer, cover, and braise in a 325°F (165°C) oven for 90–120 minutes until tender.

Finish braise

Remove pork and keep warm. Skim fat from the braising liquid; simmer until slightly reduced. Stir in a little more balsamic glaze if desired.

Char broccolini

Toss broccolini with olive oil and a pinch of salt. In a hot skillet, cook until lightly charred and crisp-tender.

Make pickled fennel

Combine white wine vinegar, water, sugar, and salt. Bring to a simmer. Slice fennel and submerge in the hot brine for 20–30 minutes. Drain.

Make tapenade

In a processor, pulse olives, capers, pickled fennel, lemon juice, salt, and olive oil until you have a chunky paste. Stir in finely chopped pickled fennel if desired.

Shred or slice the braised pork and arrange on plates with the charred broccolini.

Top with shredded fontina and warm until cheese just melts over the pork.

Dollop ricotta around the pork and broccoli and spoon a bit of fennel tapenade on the side.

Drizzle with balsamic glaze and a squeeze of lemon juice. Garnish with lemon zest if desired and serve.