Ingredients

Base

• 2 1/2 Pounds Boneless Pork Shoulder, Trimmed
• 1 Teaspoon Black Pepper
• 2 Tablespoons Olive Oil
• 1 Teaspoon Kosher Salt

Aromatics

• 10 Cloves Garlic, Peeled and Smashed
• 1 1/2 Teaspoons Red Pepper Flakes

Finishing

• 42 Ounces Canned Fire-Roasted Tomatoes
• 1 Cup Red Wine
• 5 Whole Basil Sprigs

Directions

1. Heat oven to 350°.
2. Season pork with salt and black pepper.
3. In a large dutch oven, heat the olive oil over medium-high heat. Add the pork shoulder and sear until well browned on all sides, 8-10 minutes.
4. Reduce heat to medium-low. Add the aromatics ingredients to the oil and stir to combine.
5. Add the finishing ingredients plus salt and pepper to taste, stir to combine and bring to a boil over medium-high heat.
6. Cover, then transfer to the oven and cook until the pork falls apart, 2.5-3 hours.
7. Shred the meat while in the pot using forks and stir into tomato sauce until it's evenly distributed.
8. Enjoy!