Heat the oven to 325°F with a rack in the lower-middle position. In a large Dutch oven, stir together the pork, vinegar, sugar, rosemary, fennel seeds, ¼ cup water and 2 teaspoons each salt and pepper. Scatter the onion slices over the pork. Cover and cook for 2 hours. Uncover and cook until the pork is fork-tender, another 1½ to 2 hours, stirring once or twice. Skim off and discard the fat, then shred the pork. Season with salt and pepper. Serves 6 - 8
To serve - spoon pork onto hearty rolls, top with roasted red peppers. Or serve over soft polenta as an elegant entree.
*recipe derived from 117 Milk Street