Step 1

Preheat oven to 325 degrees F.

Step 2

Season pork with salt and pepper. Heat oil in a large ovenproof pot over medium-high heat. Add the pork and cook, turning occasionally, until browned on all sides, about 6 minutes. Transfer to a clean plate.

Step 3

Reduce heat to medium-low and add onion, carrot and celery to the pot; cook, stirring occasionally, until soft but not browned, about 5 minutes. Add garlic, thyme and bay leaf; cook, stirring, for 1 minute. Add tomato paste and cook, stirring, for 30 seconds. Increase heat to medium and add wine. Cook, scraping up any browned bits, until the wine is reduced by half, about 2 minutes. Stir in broth and water. Return the pork and any accumulated juices to the pot, nestling it into the liquid.

Step 4

Cover the pot and transfer to the oven. Bake until the meat is very tender, 2 to 3 hours.

Step 5

Using 2 forks, shred the pork. Serve with the sauce, if desired.