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Slow Braised Pork with Tomato-Fennel Sugo

Olive Oil Recipe

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Prep Information

Prep Time

20 minutes

Cook Time

320 minutes


4-6 people


  • 5-7 pound bone in pork shoulder
  • Kosher salt
  • Freshly ground pepper
  • Two 28 oz. cans diced tomatoes in juice
  • 2 cups white wine
  • 8 whole garlic cloves
  • 1 large fennel bulb, thinly sliced
  • 3 inch sprig fresh rosemary, leaves stripped
  • 3 tablespoons Hojiblanca EVOO


  • Preheat the oven to 450.
  • Rub the entire pork shoulder with a tablespoon of Hojiblanca oil, season the entire surface area liberally with salt and freshly ground pepper and place in the roasting pan, fat side up.
  • Arrange the vegetables around the roast in the pan, drizzle and toss with another tablespoon of olive oil, and season with salt and pepper.
  • Roast the shoulder and vegetables uncovered at 450 for 20 minutes until the vegetables begin to take color and the pork roast is browned.
  • Reduce the oven to 350.
  • In a large bowl, mix together the tomatoes, wine, a tablespoon of the Ultra Premium Hojiblanca, and the rosemary leaves. Adjust the seasoning with salt and pepper. Pour evenly over the roast and vegetables in the pan.
  • With heavy duty foil, tightly seal the roasting pan and roast at 350 for five hours.
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