Braised Pork Shoulder with Green Olives and Fennel

Ingredients

1 lemon

1 boneless, skinless pork shoulder

1 teaspoon salt

½ teaspoon black pepper

4 tablespoons extra-virgin olive oil

1 cup green olives

12 garlic cloves

3 sprigs oregano

1 bay leaf

½ cup white wine

2 cups water

1 tablespoon honey

1 fennel bulb

1 tablespoon flaky sea salt

Tools

measuring cups

measuring spoons

spatula

knife

liquid measuring cup

tongs

vegetable peeler

spoon

foil

June Pan

June Oven

heat-proof plate

cooling rack

Dutch oven