Ingredients

• 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