Braised pork
Pork second courses
2 tablespoons olive oil 2½ pounds boneless pork shoulder Coarse salt and pepper 1 large yellow onion, diced small 3 cloves garlic, minced 1 stalk celery, diced small ¾ teaspoon fennel seeds ½ cup dry red wine, such as Cabernet Sauvignon or Merlot 1 can (28 ounces) crushed tomatoes 4 cups prepared couscous, for serving
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