Preheat the oven to 325 degrees F (160 degrees C).
Cut Boneless Pork Shoulder (1.5 pound) into 3-4 large chunks. Sprinkle with Kosher Salt (1/2 teaspoon) and Ground Black Pepper (1/4 teaspoon).
In a dutch oven over medium high heat add the Olive Oil (2 tablespoon). When oil is hot, add the chunks of pork and brown it on all sides, turning every so often - this should take 10-12 minutes.
Transfer the pork to a plate and add the Onion (1 cup), Celery (1 stalk), minced Garlic (3 clove), diced Carrot (1) and sliced Mushroom (8 ounce) to the dutch oven.
Sprinkle with remaining kosher salt and cook over medium heat until some of the liquid is given off and the vegetables are tender, about 4-5 minutes.
Using a piece of kitchen string or twine, tie the Fresh Rosemary (2 sprig) and Fresh Thyme (4 sprig) into a bundle. Add them to the vegetables along with the Bay Leaf (2).
Stir in the San Marzano Tomatoes (14 ounce), breaking them up with the back of a wooden spoon or tongs. Stir in the Red Wine (1/3 cup).
Add the pork back to the pot along with any accumulated juices. Settle the pork into the vegetables and cover tightly with a lid. Transfer to the oven and braise for 2 1/2 hours.