Directions

1. Season the pork with salt and pepper and let sit for 5 to 10 minutes.
2. Heat a Dutch oven or other large, heavy pot over high heat. Add the olive oil (which will smoke, have a fan on), and add the pork pieces. Sear the pork until well browned on all sides.
3. Remove the pork from the pan and reduce the heat to medium. Add the garlic and cook, stirring, for 1 minutes, then add the capers, anchovies, and pepper flakes and continue to cook for 8 to 10 minutes, stirring frequently, until it reaches a rich brown color and is toasty and caramelized.
4. Add the diced onion and cook until just softened and slightly colored, 5 to 7 minutes. Add the chicken stock and white wine and bring to boil. Return the pork to the pot and return the liquid to a simmer. The pork should be just covered, add a bit more stock if needed. Cover the pot and simmer over medium-low until the meat is fork tender and falling apart, about 2 hours. The liquid should simmer gently, reduce the heat to low if needed.
5. Let the pork cool in the braising liquids until cool enough to handle. Shred the pork and put it in a bowl, adding enough of the braising liquid to generously coat the meat. Taste for seasoning, adding salt and pepper to taste. This can be done a day or two in advance and refrigerated, then reheated just before serving.