Heat the oven to 150 C / 300 F.

Season the pork shoulder all over with 2 tsp salt and 1 tsp black pepper, pressing it into the fat cap.

Heat 3 tbsp olive oil in a large Dutch oven over medium-high heat until shimmering. Sear the pork fat-side down for 5 minutes until deep golden brown, then turn and sear all remaining sides, about 3 to 4 minutes per side. Transfer to a plate.

Reduce heat to medium. Add onion, carrot, and celery to the same pot. Cook, stirring occasionally, for 8 to 10 minutes until softened and starting to color at the edges.

Add the sliced garlic and cook for 1 minute until fragrant.

Push the vegetables to the sides and add the tomato paste to the center of the pot. Cook the paste for 90 seconds, stirring, until it darkens slightly from bright red to brick red.

Pour in the red wine and scrape every browned bit from the bottom of the pot with a wooden spoon. Let it bubble for 2 minutes until reduced by roughly half.

Add the crushed tomatoes, stock, rosemary, thyme, and bay leaves. Stir to combine.

Nestle the seared pork shoulder back into the pot, fat-side up. The liquid should come about halfway up the meat. Bring to a gentle simmer.

Cover tightly with the lid and transfer to the oven. Roast for 3 hours, then remove the lid and continue roasting for 30 to 45 minutes until the meat is completely tender when pressed with a spoon and the sauce has deepened in color.

Check internal temperature - the thickest part should read at least 90 C / 195 F for full collagen breakdown.

Remove the rosemary, thyme sprigs, and bay leaves from the pot. Discard the bone if using bone-in.

Use two forks to shred the pork directly in the pot, pulling it into uneven chunks and strands. Stir everything together so the meat is coated in the sauce.

Taste and adjust salt. Rest uncovered for 15 minutes before serving - the sauce thickens noticeably.