Plans this weekend?

Grab some friends and family, chase that last sunset, crack open some wine.

Definitely, make this. Pork Ragu, pork shoulder, tomatoes, fennel, oregano and a little heat. Throw it over pasta, over grilled bread, oh heck, just eat it out of the pan.  Once you assemble the dish, you just slip it into the oven for the afternoon. It is a dinner party, just waiting to happen.

Pork Shoulder Ragu
adapted from Dinner a Love Story

3-pound boneless pork shoulder roast
1 medium onion chopped
2 cloves of garlic chopped
salt and pepper
olive oil
1, 14 ounce can of whole plum tomatoes
1, 10 ounce can of tomato puree
1 1/2 cups of red wine
5 sprigs of fresh thyme
5 sprigs of fresh oregano
2 large bay leaves
A small handful of fennel seeds slightly crushed
1/2-1 teaspoon of crushed red pepper flakes

Preheat the oven to 325.
In a large dutch oven heat the olive oil. Liberally season the pork shoulder with salt and pepper. Sear the pork on all sides, about 10 minutes total time. Remove the pork and to the hot pan add the onions and saute until light brown in color and soft. Add the garlic and saute until fragrant.
Add the whole tomatoes slightly crushing them with the back of a spoon. Add the tomato puree, red wine, and herbs. I like to push the sprigs of thyme and oregano, and the bay leaves off to the sides to make it easier to remove before serving.
Return the pork to the pan and turn to coat in the cooking liquid. The liquid should come 1/3 up the side of the pork. Add water, stock, or more wine if needed.
Cover the pan and slip it into the preheated oven. Cook for 4 hours or until the pork is very tender and shreds easily with a fork.
Remove the pan from the oven and using 2 forks pull the pork apart into large chunks and shreds. Season with salt and pepper and serve.