fennel and pork stew

Pork

This meltingly tender pork shoulder ragout has a savory broth that's full of fennel. White wine gives the stew a bright edge of acidity.

8 cups thinly sliced fennel (2-3 medium bulbs), plus 1/4 cup chopped fronds
1 medium onion, halved and thinly sliced
2 1/2 pounds pork shoulder or boston butt, trimmed of excess fat and cut into 2-inch chunks
1 ½ teaspoons kosher salt, divided
1 ½ teaspoons freshly ground pepper, divided
2 tablespoons extra-virgin olive oil, divided
¾ cup dry white wine, such as sauvignon blanc
4 cloves garlic, minced
1 tablespoon finely chopped fresh rosemary
2 teaspoons finely chopped fresh oregano
1 28-ounce can whole tomatoes, drained

Spread fennel and onion in an even layer in a 5- to 6-quart slow cooker. Cover and refrigerate fennel fronds.
Sprinkle pork with 3/4 teaspoon each salt and pepper. Heat 1 tablespoon oil in a large skillet or Dutch oven over medium-high heat. Add about half the pork and cook until brown, 4 to 5 minutes. Transfer to the slow cooker. Repeat with the remaining oil and pork. Add wine to the pan and scrape up any browned bits; remove from the heat.
Sprinkle garlic, rosemary, oregano and the remaining 3/4 teaspoon each salt and pepper over the pork. Top with the drained tomatoes and pour in the wine from the skillet.
Cover and cook for 5 hours on High or 7 to 8 hours on Low. Stir the stew well to combine; serve garnished with the reserved fronds.