Succulent pork rubbed with garlic, thyme, oregano, and fennel then roasted low and slow with tomatoes, onion, garlic, and red wine until fall apart tender. Accompanied by a tomato sauce made or the roasting juices, garlic and oregano roasted potatoes, green vegetable medley, citrus-parsley pesto (gremolata), and a side salad with creamy garlic dressing