Ingredients

1 Stuffed pork shoulder
1 glass of good quality white wine
500ml chicken stock
1-2 bulbs fresh fennel
Salt & pepper
Olive oil

1:- preheat the oven to 180C.
2:- Cut the fennel in small pieces, add them in a baking tray with the stock and wine.
3:- put the pork and add salt, pepper and a bit of olive oil on pork
4:- cook for 2-3 hours depends on size.