Mexican Style Pork Shoulder | Sonoma-Cutrer Vineyards

Ingredients

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