Preheat the oven to 325 degrees F (160 degrees C).
Boneless Netted Fresh Pork Shoulder Roast (1.5 lb)
into 3-4 large chunks. Sprinkle with
Kosher Salt (1/2 tsp)
Ground Black Pepper (1/4 tsp)
In a dutch oven over medium-high heat add the
Olive Oil (2 Tbsp)
. 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
Onions (1 cup)
Celery (1 stalk)
Garlic (3 cloves)
Mushrooms (2 1/4 cups)
to the dutch oven.
Sprinkle with remaining kosher salt and cook over medium heat until some liquid is given off and the vegetables are tender, about 4-5 minutes.
Fresh Rosemary (2 sprigs)
Fresh Thyme (4 sprigs)
into a bundle using a piece of kitchen string or twine. Add them to the vegetables along with the
Bay Leaves (2)
Stir in the
San Marzano Tomatoes (2 cups)
, 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.