Instructions: Heat the oil in a 1-gallon, heavy-bottom pot over moderate heat. Add the pork shoulder, and turn it in the oil until well browned on all sides. Remove the pork from the pot and set aside.

Add the onions and saute for 3 minutes, then add the fennel and garlic and saute 2 minutes more. Add the wine and simmer for 5 minutes. Add all the remaining ingredients and simmer about 1 minute more.

Return the pork to the pot, spooning some of the solids on top of it. Reduce heat to low, cover, and simmer until tender, about 2 hours.

Serve hot, lukewarm, or at room temperature. Transfer the pork to a serving platter, remove strings, and carve into slices, garnishing the meat with the vegetable mixture. Skim the fat from the cooking juices and spoon them over the meat.

Comments: Cook the pork shoulder the day before the picnic, letting it cool before refrigerating overnight. Before setting out for the picnic (or, if youre serving it at home, before guests arrive), reheat it in its juices and wrap the pot securely in kitchen towels for transportation. Or just pack the roast straight from the refrigerator, and serve it cool or at room temperature. If you like, you can also preslice the cooked meat before leaving for the picnic.

Ask your butcher to bone, roll, and tie the pork shoulder for you.

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