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1
Preheat the oven to 325F.
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2
Pat dry a 3 pound or so pork shoulder (also called Boston butt) and cover with salt and pepper.
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3
Chop up one large onion, bell peppers, carrots, celery and a good handful of mushrooms.
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4
Heat a large Dutch oven on the stove over medium high heat and cover bottom with olive oil and one good pat of butter.
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5
Sear the pork on all sides.
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6
Youll cook it more later you just want the outsides nicely golden brown.
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7
Remove meat and set aside.
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8
Into the Dutch oven add all of the chopped veggies except the mushrooms and saute for a few minutes until the veggies start to soften.
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9
Add about a cup of red wine.
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10
(A healthy pour into the pot.
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11
You dont really need to measure.)
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12
Nestle the pork into the veggies.
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13
Pour about 3 cups of diced tomatoes over and around the meat.
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14
You want the liquid to be 1/2 to 2/3 of the way up the meat.
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15
Cover the pot and put it in the oven for 3 to 4 hours.
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16
The meat is done when it is tender enough to fall off the bone.
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17
Remove meat from the pot and shred it with two forks.
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18
Set aside.
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19
Return pot to stove top over medium heat.
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20
Add mushrooms and another 2-3 cups of tomatoes and/or tomato sauce.
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21
Cook for 15 minutes or so.
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22
Season to your taste.
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23
Serve pork and sauce over pasta with lots of Parmesan cheese.
