INGREDIENTS
3 lb
pork shoulder
2 tsp
salt
1 tsp
ground pepper
1 tsp
rubbed sage
1/2 tsp
cayenne pepper
1/4 tsp
ground nutmeg
1/4 tsp
ground ginger
2 tbsp
olive oil
4 oz
pancetta
2 cups
onions
3
garlic cloves
28 oz
canned tomatoes
2 cups
low-salt chicken broth
1 cup
wine
2 larges
fennel bulbs; fronds and reserved
30 inches
butternut squash