My Italian nana taught me this recipe, and it’s been my hubby’s fave!

1. Season the pork shoulder pieces with salt and black pepper to taste.

2. In a large skillet, heat the olive oil over medium-high heat. Add the pork and brown on all sides, then place the pork into the slow cooker.

3. In the same skillet, add the onions, carrots, and celery, and sauté until they start to soften, about 5 minutes. Add the garlic and cook for an additional minute.

4. Transfer the vegetables to the slow cooker. Pour in the chicken broth and white wine (if using), and then add the diced tomatoes, white beans, tomato paste, thyme, rosemary, and oregano.

5. Stir to combine all the ingredients well. Cover and cook on low for 6-8 hours or on high for 4-5 hours, until the pork is tender and the flavors are melded.

6. Give the stew a good stir and taste for seasoning, adding more salt and pepper if needed.

7. Garnish with fresh parsley before serving for a pop of color and freshness.