Braised Pork Shoulder With Umbrian Farro, Spinach, Toasted Hazelnuts & Amarena Cherries

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3 1/2 pounds boneless pork shoulder

Kosher salt

2 tablespoons canola oil

1 cup medium-diced fennel

1 cup medium-diced carrot

2 cups medium-diced onion

2 teaspoons tomato paste

2 cups Madeira

1 cup dry white wine

1 sprig each, rosemary, sage and oregano

1 Cara Cara orange (or other orange), quartered with peel on

2 quarts chicken stock

2 teaspoons butter

Salt and freshly ground pepper to taste

2 cups semi-pearled farro (see note)

2 tablespoons extra virgin olive oil

1/4 cup finely diced carrot

1/4 cup finely diced fennel

1/2 cup finely diced onion

1/2 cup dry white wine

3-5 cups chicken stock

4 cups ( 1/2 pound) spinach, trimmed

Salt and pepper to taste

1/2 cup toasted hazelnuts

12 Amarena cherries (see note) 2 fresh sage sprigs, chopped

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