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Ingredients

• 3 tablespoons extra virgin olive oil (EVOO), divided
• 1 boneless pork butt (1 1/2 pounds), cut into 2-inch pieces
• Salt and pepper
• 1 medium red onion, halved and thinly sliced
• 3 cloves garlic, sliced
• 1 sprig oregano
• 2 anchovy fillets
• 1 large bulb fennel, stems and fronds trimmed off and bulb quartered lengthwise
• 3/4 cup dried apricots (about 4 ounces)

Description

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