I found this on allrecipes.com and it was really good.
2 poinds pork shoulder roast, cut into cubes
1 tsp dried rosemary leave crumbled
1 tsp dried thyme leaves
1 tsp black pepper
1/2 tsp salt
2 tbs olive oil
1 onion diced
1 carrot, peeled and sliced ( I would add more next time)
2 cloves garlic minced
1/2 c dry red wine (or more :)
1 28 oz can diced tomatoes
1 cup chicken stock
1) Season pork with rosemary, thyme, pepper and salt. Heat oil in large dutch oven over med-high heat. Sear port in oil until well browned on all sides about 10 minutes.
2) Stir onion and carrot into pot,cook until onion is soft about 3 minutes. Add garlic and cook until fragrant (1 minute).
3) Poir in the wine: stir, scraping the bottom of the pot to release any browned bits from the bottom. Stir in the tomatoes and stock. Bring to simmer, cook until meat is tender and sauce has thickened, about 30 minutes.
Note: it didn't say to drain the tomatoes so I didn't. next time I may because it didn't get thick. I added a little corn starch (about 2 tbs. and then it thickened up. The juice from the tomatoes may have been too much.
This turned out really good. We served it on mash potatoes.
I hope you enjoy.