Step 1

Make the rub by combining the garlic, zest, olive oil, rosemary, fennel seeds, and sage in a small bowl; mix well.

Step 2

Score any external fat.

Step 3

Using a paring knife, make a series of incisions on all sides of the pork shoulder.

Step 4

Season the entire pork shoulder well with sea salt and freshly cracked pepper, to taste.

Step 5

Coat the meat all over with the rub mixture, massaging it between the muscles and on all sides of the roast and into the incisions.

Step 6

Put the pork in a Dutch oven or high-sided skillet that fits it snugly.

Step 7

Cover with a lid and place into the refrigerator for 12 hours and up to 3 days.

Step 8

To braise, remove the pork from the refrigerator and let it sit at room temperature for 1 to 1 1/2 hours before cooking.

Step 9

Preheat the oven to 300 degrees. Move the rack to the center of the oven.

Step 10

Add the onion, fennel bulb and fronds, rosemary, bay leaf, and wine around the pork shoulder.

Step 11

Cover tightly then place into the oven to cook until the meat is fork-tender, about 3 hours.

Step 12

Remove from the oven and raise the temperature to 425 degrees.

Step 13

Leaving the liquid and vegetables in the pot, transfer the meat to a rimmed baking sheet to cool slightly. Separate the meat into large pieces, then remove & discard the bone and all of the fat.

Step 14

Discard the bay leaf. Skim the fat from the broth.

Step 15

Return the meat to the pot, and arrange the pieces in a single layer on top.

Step 16

Place the Dutch oven back into the oven, uncovered, cooking, until the meat is well browned, about 20 minutes.

Step 17

Flip the meat over and cook for another 20 minutes, until browned.

Step 18

Serve with the cooking liquid drizzled over the meat and the veggies on the side if you desire. Enjoy.