Adapted from Ali Slagle. The New York Times. March 2022.
Preheat the oven to 350°F.
Generously season the pork shoulder with salt and pepper, then set aside while gathering and preparing the other ingredients.
Lightly press each garlic clove with your palm or the side of a knife, then toss them with some olive oil to prevent them from oxidizing.
Heat an enameled cast iron dutch oven (large enough to fit the shoulder) over medium-hight heat, add a small amount of olive oil and brown the pork shoulder all around (at least 2-3 minutes, undisturbed on each side to achieve a nice browning).
Once browned, remove the shoulder from the pan and turn the heat down to medium (or medium-low). Add the garlic and the chilis, cooking until the garlic turns a golden brown. Then, quickly add in the tomatoes, followed by the wine and the sprigs of basil (or oregano). Add more salt and pepper, to taste.
Bring everything to a boil, then turn off the heat. Return the shoulder to the dutch oven, cover, and put in the oven—cooking until the meat falls apart easily when pierced with a fork (~3 hours).
Shred the meat using two forks, and serve with penne, rigatoni, or polenta.
This dish can be made ahead and reheated in the oven at 350F for 20-30 minutes.