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1
Preheat oven to 350 degrees F.
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2
In a shallow dish, mix together flour, salt and pepper.
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3
Dredge each piece of pork in the flour until thoroughly coated, set aside.
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4
In a large Dutch oven over medium heat, add olive oil and heat until oil is very hot.
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5
Add the pork pieces and brown on all sides you will probably have to do this in two batches.
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6
Remove the finished pork to a plate covered in paper towels and set aside.
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7
While the pot is still hot, add your onion and carrot and saute until soft, scraping up any brown bits on the bottom, about 3-5 minutes.
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8
Add the garlic and saute for another minute.
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9
Add the wine and water and season with salt and pepper.
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10
Place the pork pieces in the liquid they should not all be completely submerged, and place the lid on the pot.
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11
Bake in the preheated oven for 2 1/2 to 3 hours until pork is very soft and pulls apart easily.
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12
At that point, remove the pork pieces from the liquid and keep them warm in a bowl.
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13
Strain the liquid and add it back to the pot over medium heat.
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14
Heat the liquid until it thickens slightly, about 5-8 minutes.
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15
In the meantime, use two forks to shred the pork, removing any fatty pieces and bones.
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16
Add the meat back into the gravy and warm for 2-3 minutes.
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17
Serve with pasta, mashed potatoes, polenta or rice.
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18
Leftovers would be great on a toasted bun, hello pulled pork sandwich!
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19
Enjoy!
