If your are looking for a good and easy solution for some left over pulled pork I would like to suggest you try this modified version of Provencal Pork Stew with Olives and Fennel. The original recipe I got from the magazine â€œCooking Lightâ€ Jan/Feb 2006. 1 Tbsp olive oil 4 Cups of sliced fennel bulb (2 bulbs worth) 3 Â½ Cups of chopped onion (2 large onions) 8 Garlic cloves, minced 2 Lbs Pulled Pork 1 Cup dry white wine 1 Cup chicken broth 2 Cans of diced tomatoes Â½ cup black olives (I used kalamata olives) In a large dutch oven sautÃ© the fennel and onions until they are tender, about 8 to 10 minutes. Then add Garlic and pork and sautÃ© for another 5 minutes. Next, add everything else, except the olives, bring up to a boil for 2 -3 minutes. Then add the olives, reduce to simmer and cover for 45 minutes â€“ 1 hour. Finally fill your bowl, pour your self a glass of the white wine, grab a slice of Italian bread and dig in. Oh yeah, like all stews it is even better the next day.