Layers of Happiness

1 Preheat the oven to 325 degrees F. Season the pork with salt and pepper.
2 In a large Dutch oven, heat the olive oil over medium-high heat, brown the meat on all sides until a golden crust forms. Transfer the pork to a plate.
3 In the same skillet, add the onions, celery, and carrots and saute until softened.
4 Stir in the flour, tomato paste, brown sugar, and garlic. Cook for 3 minutes to cook off the raw flavor and caramelize it.
5 Whisk in the wine, scrapping up the browned bits on the bottom of the pan. Cook until the wine is reduced by half.
6 Add the pork back to the dutch oven and stir in the beef stock.
7 Tie the parsley, rosemary, and thyme together in one bunch with cooking twine. Add the herbs + bay leaves to the top of pot.
8 Add water just until 80% of the pork is submerged. You may not need any additional water. Cover with a lid and bake for 3 hours, or until the meat is fork tender.
9 Remove the herbs and throw away.
10 Using two forks, break each pork piece into 2-3 piece and stir around to soak up sauce.