1 to 1.5 lb pork shoulder, cut into chunks and browned in duck fat (or a lesser fat if you don't have duck fat)
6 cloves garlic minced, add to the pan and cook 30 secs
1 can San Marzano diced tomatoes
some oregano (maybe 2 teaspoons)
1-2 cups rich red wine such as chianti
salt and pepper to taste
Simmer for an hour to an hour and a half. The tomatoes and pork will start to melt together.