Country Style Pork Shoulder Braised With Onions And Olives

Directions

1. Heat the oil in a 1-gallon, heavy-bottom pot over moderate heat. Add in the pork shoulder, and turn it in the oil till well browned on all sides. Remove the pork from the pot and set aside.
2. Add in the onions and saute/fry for 3 min, then add in the fennel and garlic and saute/fry 2 min more. Add in the wine and simmer for 5 min. Add in all the remaining ingredients and simmer about 1 minute more.
3. Return the pork to the pot, spooning some of the solids on top of it. Reduce heat to low, cover, and simmer till tender, about 2 hrs.
4. Serve warm, lukewarm, or possibly at room temperature. Transfer the pork to a serving platter, remove strings, and carve into slices, garnishing the meat with the vegetable mix. Skim the fat from the cooking juices and spoon them over the meat.
5. Comments: Cook the pork shoulder the day before the picnic, letting it cold before refrigerating overnight. Before setting out for the picnic (or possibly, if you're serving it at home, before guests arrive), reheat it in its juices and wrap the pot securely in kitchen towels for transportation. Or possibly just pack the roast straight from the refrigerator, and serve it cold or possibly at room temperature. If desired, you can also preslice the cooked meat before leaving for the picnic.
6. Ask your butcher to bone, roll, and tie the pork shoulder for you.