I pulled the rest of that pork shoulder out of the freezer this week and made two dinners out of it for the weekend. I threw half of it in the slow cooker for shredded pork tacos again, then made braised pork with orange and fennel with the rest. Actually, not so different from the pork with prunes I made first with this pork shoulder, just different flavors. I think I'd like it to have a more pronounced orange flavor and would add more orange peel next time, or substitute some orange juice for the liquid.

Browned a pound of pork cubes, then removed that to a bowl and sauteed a small chopped onion in the pan. Added a couple 2-inch strips orange peel and a piece of peeled ginger, then a couple tablespoons soy sauce and rice wine vinegar, some fennel seeds, a cinnamon stick and a cup of chicken stock. Braised in 350 degree oven for 1 hour, then add a sliced fennel bulb and braised an additional 30 minutes.