Crushed tomatoes, red wine, and fennel seeds give this tender pork shoulder recipe its decidedly Italian accent. Polenta makes the most natural accompaniment, although pasta and couscous are also good options. Serving it with red wine, however, is (almost) non-negotiable. —Food52
In a large skillet, heat oil over medium-high. Season pork with salt and pepper. Cook, turning occasionally, until browned on all sides, about 8 minutes. Transfer pork to the slow cooker.
Reduce heat to medium; add onion, garlic, celery, and fennel seeds to skillet; cook until onion is softened, about 4 minutes. Add wine. Cook, scraping up browned bits with a wooden spoon, until reduced by half, about 2 minutes. Add to slow cooker along with tomatoes. Cover and cook on high until pork is very tender, 4 hours (or on low for 8 hours).
Transfer pork to a cutting board. Using two forks, shred meat into bite-size pieces, discarding any large pieces of fat. Skim fat off sauce. Return shredded pork to slow cooker and stir to combine. Serve over polenta, sprinkled with cheese.