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