2

tablespoon(s)

fennel seeds
1

tablespoon(s)

sea or rock salt
2

fennel bulbs, trimmed and roughly chopped
4

medium

carrots, peeled and roughly chopped
3

onions, peeled and roughly chopped
1

bulb(s)

garlic, cloves unpeeled and roughly smashed
1

bunch(es)

fresh thyme
1

piece(s)

(11- to 13-pound)

pork shoulder on the bone, preferably free-range or organic, skin scored
Olive oil
750

milliliter(s)

white wine
1

pint(s)

chicken or vegetable stock