Braised Pork Shoulder With Umbrian Farro Spinach Toasted Hazelnuts Amarena Cherries

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