Paleta de Cerdo | Sonoma-Cutrer Vineyards

Ingredients

• 3 tbs olive oil
• 5 lbs bone in pork shoulder
• Salt and freshly ground pepper
• 2 large onions, chopped (about 3 cups)
• 8 large cloves garlic, peeled and chopped
• 2 tbs chopped chipotle chile in adobo, or to taste
• 2 C diced canned or fresh tomatoes
• 1 tbs crushed cumin seeds
• 2 tsp whole fennel seed
• 1/2 tsp ground cinnamon
• 1 tbs dried oregano, preferably Mexican
• 3 C hearty red wine
• 1 1/2 C orange juice
• 2 tbs brown sugar