Braised Pork with Tomato, Fennel and Sage

Braised Pork with Tomato, Fennel and Sage


  • Braised Pork with Tomato, Fennel and Sage
  • This pork goes well served over wide noodles, polenta or mashed potatoes.
  • Serves 6
  • 2 ½ lbs. bone-in pork shoulder
  • salt and pepper to taste
  • 2 tablespoons olive oil
  • 1 leek, trimmed, cleaned, and thinly sliced (optional)
  • 1 onion, peeled and thinly sliced
  • 3 garlic cloves, minced
  • 2 teaspoons fennel seeds
  • 1 cup red wine
  • 1 14 oz. can crushed tomatoes
  • 2 tablespoons chopped fresh sage or 3 teaspoons dried sage
  • 1 cup chicken broth


Pre-heat the oven to 350 degrees with a rack in the lower third of the oven.

Season the pork shoulder on both sides with salt and pepper. Place a large Dutch oven over medium-high heat and add oil. Salt and pepper the pork and sear until a golden brown crust begins to form, flip and sear the other side, about 5 minutes per side. Remove the pork shoulder from the pot and set aside on a plate.

Add leeks and onion and sprinkle with salt and pepper. Sauté until lightly browned, about 8 minutes. Add garlic and cook 1 minute. Add fennel and sauté for 1 minute. Add red wine and bring to a boil. Add tomato sauce, sage and chicken broth and scrape the bottom to loosen any browned bits. Bring to a boil and place the pork shoulder and any accumulated juices in the pot. Cover with the lid and place in the oven for 1 ½ hours.

After 1 ½ hours of cooking, turn the pork over and taste for seasoning. Put lid back on and place in oven. Cook for 1 more hour.

Remove the Dutch oven and place on stove top. Remove the pork to a carving platter and gently pull apart with 2 forks. Place pork back in Dutch oven and gently stir.

Serve over wide noodles, mashed potatoes or polenta.

One Response to Braised Pork with Tomato, Fennel and Sage

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