Shredded pork

Finely chop onion, carrots, celery and garlic, season with Rosemary and saute in olive oil until the mixture is well. Cut the pork into chunks and passing it in the flour; add them to the sauce and sauté for 10 minutes. Deglaze with red wine and, after the latter will be evaporated, season with salt and add the hot broth, a little at a time, and continue cooking.

Cook over low heat, occasionally checking the consistency of the meat, being careful to not calve. Wait until the broth you restrict becoming creamy. Serve hot.

It can be eaten alone, I accompanied with white rice.