1. Lay pork out on a cutting board and season generously with salt and pepper. Heat oil in a large heavy pot over medium heat. Add the pork, turning often, until evenly browned, 10–12 minutes. Transfer to a platter and pour off pan drippings.
2. Discard any leftover meat pieces from pot, but keep the juices. Add onion, carrot, and garlic to cook, stirring occasionally, until onion is starting to brown and caramelize, about 12–15 minutes.
3. Add tomato paste and stir to combine, cooking until slightly darkened in color, 5–8 minutes.
4. Add wine and cook, scraping the bottom of the pan as you go. Simmer until the liquid is reduced by about half, 5–8 minutes. Add tomatoes, crushing with a wooden spoon. Add herbs, sugar, balsamic, and broth. Finally, add pork with any juices accumulated on the platter; season with salt and pepper.
5. Bring to a boil, then reduce heat and simmer, partially covered, until pork easily shreds with a fork. Depending on the size of your pork shoulder this could take 2–5 hours. For 3 pounds, it should be around 2 ½ hours.
6. Transfer pork to a cutting board, and use two forks to shred. Season with salt and pepper if needed.
7. Bring 6 cups salted water to a boil in a large pot. Whisking constantly, gradually add polenta; reduce heat to medium-low. Cook, whisking often, until polenta is tender and creamy, about 20–25 minutes (if polenta becomes too thick too soon, loosen mixture by adding more water and continue cooking). Add butter and ½ cup Parmesan to polenta and whisk until melted; season with salt and pepper.

Cielo Collection Quattro Super Tuscan
Complex aromatic profile of plums, blackberries, vanilla, violets, and pencil lead. The palate is well-structured with bright acidity and polished tannins, culminating in a finish of cocoa, dark fruits, and sweet oak, showcasing its depth and complexity.

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