In a blender or magic bullet, grind the fennel, garlic, rosemary, salt and pepper to a fine powder.

Place pork sirloin roast on a large piece of cellophane. Sprinkle seasoning all over and rub into the meat. Wrap in cellophane and refrigerate six hours to overnight to infuse with flavor.

Remove pork from cellophane and cut into large chunks (3 ounces each).

Heat the duck fat in a large Dutch oven. When the fat shimmers, add pork chunks in batches. Do NOT crowd the pan – this will result in steaming, not searing. Sear two minutes per side. Transfer seared pork to a plate and continue with the remaining pork.

Add all of the seared pork back to the Dutch oven and turn heat down to low or simmer. Add the stock and the wine. Stir with a wooden spoon to deglaze the pot. The liquids should come just up to the halfway point of the meat. Cover and simmer, undisturbed, for three hours.